Posts Tagged ‘vegan version’

Tasty Tuesday: Pizookie

Tuesday, April 16th, 2013

Have you ever had a pizookie? My family only recently discovered the joy of pizookies! ūüôā What IS¬†a pizookie you want to know? Well besides being a super fun word to say, it’s a cookie dessert that is shaped like a pizza…hence the name “Pizookie”.

When my kids learned about pizookies they of course wanted to try one. So after a little experimentation we came up with a homemade vegan version that got rave reviews from all three boys.

While this is by no means a healthy recipe, it’s certainly nice to have a few¬†decadent dessert options in the ol’ recipe collection. Also *if* you are going to have a dessert, it’s usually¬†much tastier and healthier when it’s homemade. Plus baking is just plain fun to do! ūüôā

Ingredients:

1/2 cup coconut oil (liquid, but not warm)

1 cup brown sugar

1/4 cup milk of choice (almond, coconut, rice, soy, etc)

1 tablespoon vanilla

2 cups of flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup vegan chocolate chips

vanilla ice cream of choice (we like this brand)

Directions:

Preheat oven to 375. Cream together oil and sugar. Mix in milk and vanilla. Set aside. Mix dry ingredients together. Add wet ingredients to dry ingredients and mix thoroughly. Stir in chocolate chips. Transfer dough to lightly greased pie pan and bake for approximately 15 minutes. Another fun idea is to bake the dough in cupcake pans (lightly greased with no liner) for mini individual sized pizaookies. My boys LOVED these. Allow pizookie to cool slightly before serving but not too much. You  definitely want the vanilla ice cream to ooze over the warm pizookie while eating it. YUM!

Take that fancy restaurant pizaookie! Delicious, homemade pizookies for a fraction of the cost and with far less questionable ingredients. ūüôā

-Sarah

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Tasty Tuesday: Vegan ‘Yogurt’

Tuesday, December 27th, 2011

One thing my kids really miss eating since going dairy-free a few years ago is yogurt. I will occasionally buy almond, coconut, or soy yogurt for them however it’s an expensive substitute, high in sugar, and comes with a lot of packaging (typically they are only available in single serving containers as opposed to a bulk container option). So I decided to experiment in the kitchen to see if I could come up with a homemade vegan version for them. Much to their delight, here’s what I came up with (adapted from¬†a recipe in Vegan Express):

INGREDIENTS:

4 cups sliced strawberries

1 package Silken Tofu (this is the brand I use and I highly recommend if you are going to eat soy products they be non-GMO and organic)

1/4 cup to 1/2 cup sweetener of your choice such sugar, honey, agave, maple syrup, or brown rice syrup. The amount you decide to use will depend on the sweetness of the strawberries and your personal preference.

Dash of vanilla or almond extract

DIRECTIONS:

Set 1 cup of slice strawberries aside. Place remaining strawberries, tofu, sugar, and vanilla/almond in a food processor and blend until smooth. Refrigerate for about an hour. Serve topped with reserved sliced strawberries. You can also add granola, nuts, other types of berries, coconut or any other topping that adds to the deliciousness of this snack.

so easy and so yummy!

So while this recipe mimics the texture and taste of yogurt it does not provide the same health benefits because it lacks the live and active cultures that fermented dairy products contain. One way to increase the nutritional content of this vegan yogurt would be to sprinkle with a probiotic powder as well as topping with a granola that has plenty of healthy seeds in it such as hemp, chia, and/or flaxseeds.

Lastly if you are not familiar with Silken Tofu, it comes in aseptic packages and does not need to be refrigerated. Most health food stores and even well stocked grocery stores carry it.¬†Silken tofu is quite versitile and can be used to replace dairy in many recipes¬†such as¬†deserts, cream-based soups, cream cheese, sour cream, etc. On it’s own it’s pretty much flavorless and can adpapt to the flavor of most any dish you want to make. I¬†have used it to make vegan lasagna, vegan vegetable dips, vegan chocolate pie, and more. One¬†caution is this is not the type of tofu you would use in a stiry fry or the like; it’s too ‘soft’ for that type of dish. It’s best for recipes calling for heavy cream or soft cheeses.

-Sarah

 

 

 

dash of vanilla