Vibrant Plant Based Recipes
these gluten free vegan Cherry Zucchini Crumb Muffins are the perfect combination of two fresh summer crops. Also: How To Make Perfect Crumb Topping
recipe originally published July 30, 2012
I am really reeeeaaally excited about these muffins.
I have been …
vegan Luxardo Cheesecake Stuffed Waffles recipe – a fancy brunch, a Valentines breakfast, or a virtual breakfast date with a friend – you want these on your menu!
It is Thursday and I *cleared my morning schedule.
My friend Somer and I have a Virtual Breakfast date again!
For our original …
Rich Black Forest Skillet Crisp – skip the baking and embrace the stovetop! this short cut results in a rich and delectable dessert in much less time!
I made this heavenly Rich Black Forest Skillet Crisp on New Years Eve, and we all enjoyed the sweet flavors of summer from the cherries provided by our tree this last season. Memories of …
Grilled Vanilla Pint Cake with Strawberry Sauce and Pistachio – fresh summer berries top a unique take on a pound cake – fresh summer flavor!
While I enjoy ice cream any time of year, summertime is when we celebrate it more, right?
We have been enjoying a unique take on a pound cake recipe – seriously, I cannot stop making this pint cake with all the flavors. Yes. Pint Cake. See what I did there? This super easy cake recipe is a variation of my dear friend Katie’s recipe – one that came from her Bubbie. It uses a pint of the Cashewmilk Frozen Dessert, and is the perfect dessert cake similar to a pound cake!
Seriously. You know how many different flavors of pints So Delicious has?
Endless flavor …
Cherry Carob Truffles – these sweet and salty bites are vibrantly colored and brightly flavored – quick and easy with five ingredients total – a tasty snack or dessert!
Welcome to week two of Bringin’ Carob Back!
I originally had another recipe to share today, but after my teaser photo last week, so many wanted this recipe immediately. Honestly – a reader emailed asking that she might get the recipe before this weekend, she has an event. She and I always talk karaoke and rollerskating, I …
Cherry season is here! How do I know? Because I have bowls and bowls of cherries picked from our tree in the front yard. I wait and wait for that deep red (which is like 9 hours of sunshine after they start turning pale red), then I race out there and get them before the birds do.
Our tree is tall, so until I rent a cherry picker I am leaving the birds enough anyway – they possess the wonder of flight, so I kindly ask them to dine on the top shelf fruit.
While I sit here pitting and …
If I made these just like my dark chocolate cherry galettes, can I still call them rustic tarts?
They are basically the same thing, a free form dessert filled with goodness.
I have made a second batch of this goat cheese (recipe coming soon, I promise promise!), and I have been enjoying it with all kinds of things. The best pairing? A tangy goat cheese with a sweet cherry, enveloped into a flaky warm sugared crust.
Look at that sugar.
I spared a precious few cherries from my dwindling stash. Yes, I only have two containers in the freezer, and, well, a pretty large container of dehydrated. The summer of cherries is almost over. Only a few recipes left.
It is not an accident that I chose to make my own goat cheese during August – which is National Goat Cheese Month. We are going to be celebrating every day until September. and then some.
adapted from dark chocolate cherry galettes
dairy, egg and gluten free, vegan
makes four individual galettes
40-50 fresh cherries, pitted
1/3 cup sugar, divided
juice of 1 lemon
1/3 cup goat cheese, crumbled
1 pie crust recipe (see below)
1/4 cup olive oil
Combine cherries with 2 tablespoons sugar and juice, stir until sugar is dissolved. Divide cherries and goat cheese among 4 pies, arrange in the center of each pie (see directions below), leaving an inch border. Fold the border of crust up around filling, brush with olive oil and sprinkle with remaining sugar. Bake at 350 for 27-32 minutes (check at 27).
dairy, egg and gluten free, vegan
makes 4 individual galettes (or one single crust pie)
1 cup sweet rice flour
1 cup all purpose flour (gluten free)
1/2 cup cold butter (Earth Balance – not soy free)
1/4 – 1/2 cup cold water*
Combine flours and butter with dough cutter or fork. Add water gradually* – start with 1/4 cup and add by tablespoon after that until dough is forms. Knead and form a ball, wrap and refrigerate for 20 minutes. Divide into four equal pieces and roll into small circles. Arrange on baking sheet lined in parchment or silpat.
I wish I could share these with each and every one of you.
♪ ♫ “Back to school. Back to school, to prove to Dad that I’m not a fool. I got my lunch packed up, my boots tied tight, I hope I don’t get in a fight. Ohhhh, back to school. Back to school. Back to school…” ♪ ♫
Please tell me you know what that is from? and then please accept my apology for the fact that it may be in your head for a bit.
Longtime readers know of my near obsession with pens and paper. Journals, writing pads, pens ranging from bold ballpoints to collectible fountains. When Jason and I met, one of the strange coincidences was that we both love pens. and paper. and pens.
So it is only natural that when we are in most any store, if there is a stationery or office supply section we will find it (if we lose each other while shopping, I either call him or find the pen aisle).
This time of year especially, we are interested in what might be new and interesting? The other day, on a random and fun Target visit, we saw Back to School signs, leading us to pens and papers.
Without a need or a plan for it, I came home with this:
Just so cute, right?
A dachshund. Doing yoga.
It is the (second) cutest thing I have ever seen, and it makes me smile each time I see it.
Even though my cherry supply is dwindling fast, this ice cream also makes me smile.
The fact that I found gluten free cake cones? Bigger smile.
I used a fun ingredient in this recipe – making an incredibly creamy ice cream. This one is a keeper – sweet chocolate and tart cherries are a good combination.
dairy, egg and gluten free, vegan
4 cups fresh cherries, pitted
1 can coconut milk (canned)
1/2 cup whipped cream (Soyatoo rice whip)
1/3 cup agave (or sugar of choice)
1/2 cup cocoa powder
1 cup chocolate chunks (chips)
In high powered blender, combine cherries and coconut milk until smooth. Continue to blend and add whipped cream, agave, and cocoa powder. Transfer to ice cream maker and prepare according to manufacturer directions (this recipe took me 20 minutes). Remove bowl from ice cream machine, fold in chocolate chunks. Transfer to a freezer safe container, cover and store in freezer.
♪ ♫ “Back to school. Back to school…” ♪ ♫ ♪
