Tag Archives: dessert

VEGAN CREME BRÛLÉE (gluten free too)

One of my favorite desserts when going out to dinner is creme brûlée, but most places don’t have a vegan option for this amazing dessert. Well, I have found a way to veganize it and still keep its perfect deliciousness intact! It is a slight process and won’t be made immediately, but it is worth it!

First take 1 full cup of raw cashews and soak them in warm water for 10 hours. I usually do it the night before, but I have gotten away with 5 hours. However, it does make a difference to the texture so 10 is what I recommend. 
Once that is finished, add them to a blender or food processor and then add 1/2 cup of water. Puree until it becomes smooth and paste like. Push down on the sides of the blender with a spatula if needed to ensure you puree everything together finely. 
Next, in a sauce pan over a medium heat, add 2 cups vanilla almond milk, 1/2 cup organic sugar, 1/4 cup and 2 tablespoons of chickpea flour, 1 1/2 tablespoons cornstarch, 1/8 teaspoon of salt, and a dash of vanilla extract.
Stir mixture constantly while also bringing to a slow boil. The liquid mixture will become thicker. Continue stirring all together and keep stirring under a low boil for 3 minutes. After the needed 3 minutes, remove from flame and let cool.
Once cooled, pour the mixture into the blender with the puréed cashews and then blend together until mixed together and completely smooth. 
Pour into serving dishes, cover and then refrigerate them for about 4-5 hours. 
Now when it comes to serving, you’ll need some organic sugar and a cooking torch. Because there’s a torch involved please make sure you know what you’re doing. You really can badly injure yourself doing this if you’re unaware of the proper safety and handling of a cooking torch. 
Sprinkle on some organic sugar on top of your serving dishes holding your brûlée. Once the sugar is evenly spread out on your brûlée mixture, heat up your blow torch and while constantly turning the dish and NOT burning yourself, caramelize the sugar coating to a nice golden dark brown color.
Let the brûlée sugar cool and solidify for a few seconds and then serve and enjoy! Peace, Love, Grub!
   

     

Organic Sugar
Cashews
Water
Vanilla Almond Milk
Cornstarch
Vanilla Extract
Chickpea Flour
Salt

OREO COOKIE CHOCOLATE CHIP COOKIES

Hello Everyone!! I was sick for a bit and couldn’t cook, but I’m choosing to make a return on this lovely holiday, 4/20! 

For today’s lovely stoner holiday, I figured I’d make some amazing stoner snacks! Don’t worry, it’s not medicated at all, so the non-stoner can enjoy these munchies too!
All you will need to do is make sure you have some Oreos, as well as some vegan friendly cookie dough (I have a homemade cookie dough recipe a few entries back). 
Start by taking your vegan cookie dough and covering an oreo fully in the cookie dough. It’s easier if you refrigerate the cookie dough, refrigeration makes it easier to form around the oreo, but fresh dough will still work too. 
Once you have covered your oreos in cookie dough, preheat your oven to 350. Once the oven is ready to be used, pop in your cookie mixture for about 15 minutes. Keep an eye on them because some ovens may vary in power, and these cookies may need to cook longer or shorter than the 15 minute estimate I’ve given. 
Once the outer cookie is golden brown and finished, take these snacks out of the oven and let them sit to cool for about 5 minutes. This cooling process is to protect your mouth, because those Oreos get super hot if eaten fresh, and a burn on the roof of your mouth is the worst! So show some restraint for your own mouths safety!
Once cooled, you can now enjoy with a cold glass of vanilla almond milk, or chocolate almond milk. Try not to eat all of them yourself!! I know it’s going to be hard, and honestly I can’t say I had the same self control! Peace, Love, Grub!
   

       

Oreos
Vegan Cookie Dough

VEGAN PEANUT BUTTER S’MORE COOKIE CAKE (VEGAN PIZOOKIE)

This is the ultimate dessert, it’s no joke. I mean seriously, a cookie topped with nothing but amazingness and ice cream! I saw this one at BJ’s restaurant and sadly, they aren’t vegan; heck the s’more one in particular isn’t even vegetarian because of the gelatin in marshmallows… Well I’ve changed that for us vegans! 

Now you can do this 2 ways, 1) make your own cookie dough, simply using the recipe an entry back from this one if that’s what you choose to do, or you can do 2) buy some vegan cookie dough and use that. Either one will truly work just as good as the other. The only difference is you can add on some flavor by mixing in chocolate syrup and other sweet flavor makers by making your own dough, but it truly is up to you and how much effort you want to put forth for your dessert. 
First preheat your oven to 350. Now take a small round baking tin, preferably about a half an inch deep. Lightly grease the pan with some vegan butter.
Once the pan is greased, layer the bottom fully with cookie dough. You can use any flavor you wish, but I used a chocolate chip dough mixed with chocolate syrup. Flatten the dough out and cover the whole bottom of your baking tin. You don’t want too much so it can still cool properly but you don’t want too little where it burns easily. 
Next take some peanut butter and spread it on top of your cookie dough. You can use any peanut butter but smooth and creamy works best, because the chunky has nuts in it you have to keep a closer eye not to roast them too much; this is why I use creamy.
After the peanut butter is spread on, it’s time to place your vegan marshmallows on top. Cover every inch that you possibly can! I love marshmallows, therefore I feel there can never be too many.
Once that’s all set up, its time to pop them in your oven! Keep a good eye on this cookie because you don’t want it to burn and you don’t want it to rise too much where the marshmallows over flow and melt in your oven. I found that about 15 mins into cooking you should keep checking on it. The cookie ranges depending on how much dough you used, but I found mine to be pretty consistent with about 20 mins baking time.
Once it’s ready, take it out of the oven and let the tin cool for a couple of minutes. If the marshmallow top isn’t toasted to your liking, you can always use a cooking torch to brown the top a bit more. Now, add 2 scoops of your preferred vegan vanilla ice cream and devour!! I swear you’ll be one happy camper with an inner child that’s just as happy! Peace, Love, Grub!
   

     

Vegan Cookie Dough
Vegan Butter
Peanut Butter
Vegan Marshmallows
Vegan Vanilla Ice Cream
Baking Tin

JUNK FOOD!

I love junk food and sweets, and personally, my favorite place to get them is at amusement parks! Funnel cakes & deep fried snacks–they’re so good! I accept that I’m a glutton. However, I don’t enjoy paying a billion dollars for these sweet delicacies–but I always do pay the money to eat them.

Besides the price, the main problems are the only real place to get these are at amusement parks, and they usually have eggs or dairy in the batter. Well, not anymore!!! Junk food vegans rejoice!!! For now, you too can enjoy these treats–at home, anytime you want–and still keep the animals happy!

 What I have here is a basic vegan funnel cake batter recipe, and I use this to make funnel cake, but I also use it as my coating to fry any other thing I please…like Oreos! Yes, I’ll also talk about deep fried Oreos!! And seriously people, you can load the funnel cake with whatever your heart desires!! And you can use this batter to deep fry anything else sweet you might enjoy.

To make this sweet batter of goodness, you’ll need:

1 1/2 cups vanilla almond milk 

2 Tbsp. sugar 

1 1/4 cups flour 

1/4 tsp. salt 

1 tsp. baking powder 

Once you mix all these ingredients together in a bowl, heat up a frying pan or bowl with vegetable oil. Once that’s hot, you’ll then need a ziplock bag. Put some batter in the bag (not all, because this will be the batter you can use for frying other sweets). Then move liquid to one side of the bag and cut a tiny corner off the other end side of the bag. Now pour the batter from the cut corner into the hot oil, and try to keep your pouring all together so the funnel cake forms together and isn’t hard to get out of the bowl/pan. Once it’s a nice golden brown, you can spoon out with a slotted spoon and place on plates. Top of that funnel cake with whatever you would like: jelly, preserves, jams or any dairy free ice cream you’d like. I personally used natural blackberry jelly and quick vegan caramel sauce and powdered sugar 

(Caramel sauce recipe is full fat coconut milk, vegan butter with organic sugar and organic brown sugar melted and mixed together, and corn starch for thicker sauce) 



Now this was delicious but I needed more junk food; I always need more junk food!! So now, I get to my sweet accidentally vegan Oreo cookies:

I soak the Oreos in the batter, I make sure the cookies are completely covered and I quickly place them in the hot oil. I flip them about 1.5 mins into frying and fry for about another minute or 2, depending on color. Just don’t burn them, unless you like that, then, by all means, burn away and enjoy the crunch! So, take these out and let them cool a bit, and BOOM! You just did the impossible and made Oreos even better! 



Now remember, you can literally coat anything sweet you want with this batter and fry it and enjoy it that much more! Any vegan cookie, or any fruit slice you’d like, the options are pretty endless! Just be safe when working around hot oil; it likes to pop and splat and make a mess and burn you, so try to be safe and clean and watch how hot the oil gets. Also dispose of the oil in a proper way, let it cool and put in the jar again or another container. DO NOT POUR DOWN SINK. Ok that’s my blog today and my safety warnings! Peace, Love, Grub!