All posts in Sauces

Pretty Darn Raw Vegan Cheesecake with Blackberry Topping

By On November 20, 2009 In Cakes, Desserts, Sauces With 47 Comments Permanent Link to Pretty Darn Raw Vegan Cheesecake with Blackberry ToppingPermalink

raw cheesecake

Today is my birthday, (yay!) and to celebrate I decided to use this awesome and simple recipe for my birthday cake (I changed it up a bit). What a great gift to receive-  thank you so much, RawFoodNut!  I also really wanted to create a new version of my all time favorite- blackberry vegan cheesecake.

Oh man!  After tasting this- there is no reason in the world I need to ever bake a cheesecake again.  Nope, never.  Ever.  And a super bonus… it is very healthy!  For those of you who have had the pleasure of eating amazing raw desserts- this is a great recipe… and has lots of wiggle room in the ingredients, etc.  For those of you who have not experienced raw cheesecake- try this out, and fall in love. <3

I personally am still inching my way into higher-raw eating.  This was the first “raw” cheesecake I have ever tasted, let alone made myself- and already I am hooked.  I just can’t believe I have never tried one of these before… Happy Birthday to me!  And Happy Cake-eating to you!

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Shiitake and Date Stuffed Baby Eggplants

By On October 30, 2009 In Dinner, Sauces With 8 Comments Permanent Link to Shiitake and Date Stuffed Baby EggplantsPermalink

stuffed eggplants

Today is the last day I will be posting for VeganMofo… so in honor of all the wonderful people who did so much work this past month, I decided to make something fancy-like.  But, don’t be fooled.  Keeping  with my lazy-ish style, they weren’t difficult at all.  This is actually a perfect way to use up all those baby eggplants you have lying around.  Ok, that is a really lame joke… but it sure gives you a good excuse to pick some up next time you’re out.  These are a lot of fun to make because they turn out so pretty and are quite easy to put together.  I used a pomegranate/orange juice reduction sauce on these….which incidentally, was the most involved step.  Feel free to sub out ingredients, garnish how you like, or just make the filling- it’s yummy all by itself.

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Date Pudding

By On October 16, 2009 In Desserts, Pudding/Mousse, Sauces With 5 Comments Permanent Link to Date PuddingPermalink

Date Pudding Vegan

This date pudding is a very rich treat that is fabulous as breakfast, a snack, or dessert.  Unlike some date puddings I have encountered, it does not rise much.  But it certainly has boatloads of taste, density, and stickiness- especially if you stack them like pancakes.  Even though it seems like a lot of steps to arrive at this pudding, it is not a difficult recipe.  I made it for breakfast, before having my usual pot of coffee… and it still turned out miraculously well.  A great start to a chilly day.

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Quinoa Stuffed Peppers

By On October 5, 2009 In Dinner, Sauces, Veggies With 3 Comments Permanent Link to Quinoa Stuffed PeppersPermalink

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The other day we were lucky enough to receive a beautiful basket of bell peppers from my sister-in-law’s garden. They were tiny and very colorful: red, green, orange and purple!  Once I saw them, I had to stuff them. I used quinoa, because it is the new rice, and added mushrooms, onions and currants.  The peppers I used were much smaller than the gargantuan variety found at the grocery store, so we each ate two, rather than one.  I like the simplicity of this recipe.  Yet, it does take a little time to prepare.  And then the baking time is a little long too.  But this stuff is killer good over some homemade mashed potatoes.

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Vegan Mac and Cheese

By On May 8, 2009 In Dinner, Non-dairy cheese, Pasta, Sauces With 15 Comments Permanent Link to Vegan Mac and CheesePermalink

macncheese2

So, I realize that there are a lot of recipes out there for vegan “mac and cheese”.  But this one is too good not to try.  Trust me.  If you’re used to the real kind of mac and cheese, as opposed to Kraft, this is your recipe.  It is prepared exactly like the wonderful homemade mac and cheese I grew up with.  The only difference is, it’s made with vegan ingredients. I have  never had a complaint when making this.  In fact, I dare you to serve it to an unsuspecting omni and see if they even realize its vegan. Really, try it!

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Chocolate Chip Blondies with “Caramel” Sauce

By On May 5, 2009 In Baked Goods, Brownies, Chocolate, Sauces With 3 Comments Permanent Link to Chocolate Chip Blondies with “Caramel” SaucePermalink

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This recipe for vegan blondies topped with caramel sauce is simple, gooey, and totally loaded with calories!  Modify by adding nuts, dried berries, or omitting chocolate chips.  Bring a fork and enjoy with a tall glass of soymilk…or two.

Blondies

  • 1 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup Earth Balance Margarine
  • 1 cup packed brown sugar
  • 1 ½ tsp EnerG egg replacer mixed with 2 tbsp warm water
  • 1 tablespoon vanilla extract
  • 1 tbsp water
  • 2/3 cup semisweet chocolate chips

Preheat oven to 350 degrees.

Melt Earth Balance and stir in brown sugar.  Mix in baking powder, baking soda, salt, egg replacer, and vanilla.  Add flour and 1 tbsp water.  Mix in chocolate chips.  Spread into 9”x9” greased pan. (This part is a bit cumbersome, my technique is partial spreading and partial patting… do whatever works to get it to cover the bottom of the pan evenly).

Bake for 20-25 minutes, cool. Top with caramel sauce.

Caramel Sauce

  • 1 1/2 cups sugar
  • 3/4 cup soymilk
  • 1/2 cup Earth Balance Margarine
  • 2 tablespoons corn syrup
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla extract

Mix together all ingredients except for vanilla. Bring to boil over medium heat. Cook 7 minutes; stirring occasionally. Stir in vanilla. Store leftovers in fridge in airtight container.

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