Blueberry Cheesecake Ice Cream

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July 25, 2015 By

This is the final installment of the National Ice Cream Month trilogy. I’ve saved the best for last. This ice cream is perfect for summer when these juicy blues are in season. It’s the perfect balance of sweetness and tartness that can be enjoyed by the young and old alike.

By eating blueberries, you can gain a lot of possible health benefits:

  • Maintaining healthy bones
  • Lowering blood pressure
  • Managing diabetes
  • Warding off heart disease
  • Preventing cancer
  • Improving mental health
  • Healthy digestion
  • Weight loss and satiety
  • Fighting wrinkles

Now, eating this blueberry cheesecake ice cream won’t prevent diabetes, but it will keep your spirit young! A little bit of coconut-based ice cream now and then won’t hurt you.

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Blueberry Cheesecake Ice Cream

For a picture-free print out version of this recipe, click here!

Yield: 6 cups

Churn Time: 30 minutes

Freeze: 6 hours

Ingredients

For the Cheesecake Ice Cream:

  • two cans of coconut milk, using the coconut cream only
  • 1/3 cup raw sugar or coconut sugar
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons vanilla
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt

For the Blueberry Swirl:

  • 2 cups blueberries, fresh or thawed
  • 3 tablespoons raw sugar or coconut sugar
  • 2 tablespoons lemon juice

Step 1: Prepare the swirl on the stove.

Place all the blueberry swirl ingredients (blueberries, sugar, and lemon juice) in a pan on the stove. Mix ingredients and set the heat to medium. Stir occasionally.

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Your blueberries are going to begin to burst from the heat, which is desired. You’ll know your blueberry swirl is finished when your blueberries are sitting in their own simmering juices. This process should take around 10 minutes.

Place the blueberries in the fridge for an hour to cool.

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Step 2: Blend the ice cream ingredients.

In a can of coconut milk, you’re likely to find that the coconut cream and the coconut water have separated. This is a good thing for you. For the best results, only use the coconut cream in your ice cream. Using the coconut water in your ice cream will make the ice cream more icy, and we’re going for a creamy consistency. You can save the coconut water for later use in smoothies, in another recipe, or to drink on its own.

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Blend all of the ingredients together in a blender.

 

Step 3: Churn the ice cream.

I have a stand mixer with an ice cream bowl attachment. If you don’t know what any of that means, click here and here. Make sure that you have frozen your bowl overnight before use. Pour the ice cream in the ice cream bowl and immediately begin to churn on the lowest setting for 30 minutes. After 30 minutes, the consistency should be that of frozen yogurt.

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If you don’t have a device to churn your ice cream, you’re going to have to do it yourself. Churning helps to create air bubbles in your mixture, which prevents the water from becoming blocks of ice in your ice cream. Here are a couple ideas you can try:

  • Pour the liquid in ice cube trays, cover with plastic wrap, and freeze. After 45 minutes, take out the ice cube trays, add the blueberries, mix around each cube with a fork, and place it back in the freezer. Do this process 3-4 times every 45 minutes (minus the blueberry part). Freeze for 4 hours. When you’re ready for ice cream, take out the amount of cubes you want, place in a blender or food processor, and blend all the cubes together to form your ice cream portion. (Note: this method will leave you with blue ice cream, not swirls.)
  • Pour the liquid in a large container, cover with a top or plastic wrap, and freeze. After 45 minutes, take out the container, mix around vigorously with a fork, spoon, or electric hand mixer, add the blueberries and mix gently, and place it back in the freezer. Do this process 3-4 times every 45 minutes (minus the blueberry part). Freeze for 4-6 hours.

 

Step 4: Mix in the blueberry swirl and freeze for 6 hours.

I use a large glass tupperware container with a top for my ice cream. After churning, pour the ice cream into your tupperware container.

It’s time to mix in the blueberry swirl. The key here is that you don’t fully incorporate the ice cream and the blueberry juice. In order to produce swirls, keep the mixing at a minimum. If you mix too much, you’ll have blue ice cream (which isn’t terrible, but the swirls are so cool looking). Try to get the swirl throughout the thick cheesecake mixture.

Place your container in the freezer for at least 6 hours.

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Step 4: Scoop and eat!

You might find that your ice cream needs to thaw. If this is the case, I’ll place the ice cream in the microwave for 15 seconds at a time to soften it to the perfect scooping consistency. (You might need to microwave it at 15 seconds twice, depending on how cold you keep your freezer).

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If you tried it and liked it, tag me on social media. Also, add me!

 

Happy summer,

thisvegangirllogo

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Apple Peanut Butter Ice Cream

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July 17, 2015 By

You’re looking at the second installment of the summer ice cream series. July is National Ice Cream Month, and I’m celebrating by posting a new ice cream recipe every week!

The last entry, Mango Ice Cream, was a fruit-based ice cream. I wanted to take a different direction with this one, a more dessert-y direction. This ice cream tastes like apple pie with a chocolatey peanut butter twist, and it’s awesome.

Sign up for the newsletter below to receive more vegan homemade ice cream recipes.


Apple Peanut Butter Ice Cream

For a picture-free print out version of this recipe, click here!

Yield: 6 cups

Churn Time: 30 minutes

Freeze: 4-6 hours

 

Ingredients

  • two cans of coconut milk, using the coconut cream only
  • 1 whole apple (a sweet variety, such as a Pink Lady)
  • 1/2 cup peanut butter
  • 1/2 cup maple syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 1/3 cup mini chocolate chips (optional)

 

Step 1: Blend your ingredients.

In a can of coconut milk, you’re likely to find that the coconut cream and the coconut water have separated. This is a good thing for you. For the best results, only use the coconut cream in your ice cream. Using the coconut water in your ice cream will make the ice cream more icy, and we’re going for a creamy consistency. You can save the coconut water for later use in smoothies, in another recipe, or to drink on its own.

Blend all of the ingredients together in a blender.

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Step 2: Churn the ice cream.

I have a stand mixer with an ice cream bowl attachment. If you don’t know what any of that means, click here and here. Make sure that you have frozen your bowl overnight before use. Pour the ice cream in the ice cream bowl and immediately begin to churn on the lowest setting for 30 minutes. Add in the chocolate chips after about 10 minutes of churning. After 30 minutes, the consistency should be that of frozen yogurt.

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If you don’t have a device to churn your ice cream, you’re going to have to do it yourself. Churning helps to create air bubbles in your mixture, which prevents the water from becoming blocks of ice in your ice cream. Here are a couple ideas you can try:

  • Pour the liquid in ice cube trays, cover with plastic wrap, and freeze. After 45 minutes, take out the ice cube trays, add the chocolate chips, mix around each cube with a fork, and place it back in the freezer. Do this process 3-4 times every 45 minutes (minus the chocolate chip part). Freeze for 4 hours. When you’re ready for ice cream, take out the amount of cubes you want, place in a blender or food processor, and blend all the cubes together to form your ice cream portion.
  • Pour the liquid in a large container, cover with a top or plastic wrap, and freeze. After 45 minutes, take out the container, add the chocolate chips, mix around vigorously with a fork, spoon, or electric hand mixer, and place it back in the freezer. Do this process 3-4 times every 45 minutes (minus the chocolate chip part). Freeze for 4-6 hours.

 

Step 3: Freeze the ice cream for 4-6 hours.

I use a large glass tupperware container with a top for my ice cream. After churning, pour the ice cream into your tupperware container and place it in the fridge. Resist the urge to indulge for 4-6 hours.

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Step 4: Scoop and eat!

You might find that your ice cream needs to thaw. If this is the case, I’ll place the ice cream in the microwave for 15 seconds at a time to soften it to the perfect scooping consistency. (You might need to microwave it at 15 seconds twice, depending on how cold you keep your freezer).

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Connect with me!

 

Happy summer,

thisvegangirllogo

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Mango Ice Cream

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July 10, 2015 By

It’s hotter than balls outside here in south Florida. Luckily, July is National Ice Cream Month! In honor of this joyous occasion, I’ve decided to devote the rest of the month to posting quality homemade ice cream recipes to keep you cool while satisfying that sweet tooth.

To receive email updates of future ice cream recipes, sign up for my newsletter.



Don’t have a ice cream maker? Don’t worry; you can do this, too! It’ll just take a little more effort. What’s a little more effort in the name of ice cream? Totally worth it.

The first recipe of the series is Mango Ice Cream. Mangos are in season during this time of year, so it’s the perfect time of year for this delicious ice cream.

 

Mango Ice Cream

For a print-out version of this recipe, click here!

Yield: about 6 cups of ice cream

Prep Time: 15 minutes

Churn Time: 30 minutes

Freeze Time: 4-6 hours

 

Ingredients:

  • two cans of coconut milk, using the coconut cream only
  • 1 large mango OR 2 small mangos
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt

 

Step 1: Blend your ingredients.

Prepare your mangos by peeling off the skin and removing the pit.

In a can of coconut milk, you’re likely to find that the coconut cream and the coconut water have separated. This is a good thing for you. For the best results, only use the coconut cream in your ice cream. Using the coconut water in your ice cream will make the ice cream more icy, and we’re going for a creamy consistency. You can save the coconut water for later use in smoothies, in another recipe, or to drink on its own.

Blend all of the ingredients together in a blender.

 

Step 2: Churn the ice cream.

I have a stand mixer with an ice cream bowl attachment. If you don’t know what any of that means, click here and here. Make sure that you have frozen your bowl overnight before use. Pour the ice cream in the ice cream bowl and immediately begin to churn on the lowest setting for 30 minutes. After 30 minutes, the consistency should be that of frozen yogurt.

If you don’t have a device to churn your ice cream, you’re going to have to do it yourself. Churning helps to create air bubbles in your mixture, which prevents the water from becoming blocks of ice in your ice cream. Here are a couple ideas you can try:

  • Pour the liquid in ice cube trays, cover with plastic wrap, and freeze. Every 45 minutes, take out the ice cube trays, mix around each cube with a fork, and place it back in the freezer. Do this process 3-4 times. Freeze for 4 hours. When you’re ready for ice cream, take out the amount of cubes you want, place in a blender or food processor, and blend all the cubes together to form your ice cream portion.
  • Pour the liquid in a large container, cover with a top or plastic wrap, and freeze. Every 45 minutes, take out the container, mix around vigorously with a fork, spoon, or electric hand mixer, and place it back in the freezer. Do this process 3-4 times. Freeze for 4-6 hours.

Step 3: Freeze the ice cream for 4-6 hours.

I use a large glass tupperware container with a top for my ice cream. After churning, pour the ice cream into your tupperware container and place it in the fridge. Resist the urge to indulge for 4-6 hours.

Step 4: Scoop and eat!

You might find that your ice cream needs to thaw. If this is the case, I’ll place the ice cream in the microwave for 15 seconds at a time to soften it to the perfect scooping consistency. (You might need to microwave it at 15 seconds twice, depending on how cold you keep your freezer).

Boom! Now you have delicious Mango Ice Cream.

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Connect with me!

 

Happy summer,

thisvegangirllogo

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Breakfast Cupcakes

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March 20, 2015 By

Are you allowed to eat cupcakes for breakfast? I guess so, but it’s highly frowned upon. If you tell someone that you ate a cupcake for breakfast, you will probably get scolded for it. It’s the dessert label, or high sugar content, that turns people off.

Despite the sugar that exists in both pancakes (with maple syrup) and yogurt, they’re both considered to be acceptable breakfast options. I suppose the fat and sugar content isn’t as high in these two items.

What if I were to tell you that you can have your cupcake (for breakfast), and eat it, too (without being judged or berated by others)?

If you have pancake batter, a mini muffin tin, an oven, and yogurt, you have the makings of breakfast cupcakes!

 

Breakfast Cupcakes

Prep Time: 15-20 minutes

Cook Time: 17 minutes

Yield: 48 mini cupcakes

 

Ingredients

For the Pancake Batter:

Dry:

  • 1 1/2 cup sorghum flour
  • 1/4 cup teff flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca starch
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1 tsp xanthan gum

Wet:

  • 1/3 cup coconut oil
  • 1 1/2 cup nondairy milk mixed with 1 tbsp apple cider vinegar (I used coconut milk, which made the mix sweet and thick)
  • 1 1/2 cup warm water

For the Yogurt “Icing”:

You may use any yogurt you’d like, but I recommend nondairy Greek yogurt (you’ll see why later).

I created my own concoction. If you’d like to use my recipe (as seen in pictures), use the following ingredients:

  • one container of nondairy Greek plain yogurt (I used the brand So Delicious)
  • 4 small strawberries
  • 2 teaspoons maple syrup
  • 1/4 teaspoon vanilla

 

Step 1: Mix your nondairy milk with the apple cider vinegar.

Guess what? You don’t need butter to create buttermilk! I love this part. It’s very science-y!

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Step 2: Add the buttermilk, oil, and warm water into a mixing bowl.

Mix!

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Step 3: Whisk the dry ingredients together.

Do this in a separate bowl.

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Step 4: Combine the wet and dry ingredients.

Slowly add your dry ingredients to your wet ingredients until full incorporated.

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Step 5: Pour the batter into the mini muffin pan.

Grease up your mini muffin pan. Use a tablespoon to scoop the batter into the mini muffin pan. Fill the cup 3/4 of the way.

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Place this in the oven at 350°F for 17 minutes. There’s a good chance that they’ll look like perfect puffballs of golden perfection when they’re done cooking.

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Step 6: Gather/create your yogurt icing.

If you just plan on plopping your yogurt on top, that’s perfectly legal! I guess all you have to do is take it out of the fridge.

If you plan on using the yogurt from the package, there are two roads you can take. To Greek, or not to Greek? That is the question.

If you want a more “glazed” cupcake (as seen in my photos), go for non-Greek yogurt. If you’re looking for the normal cupcake look, go with Greek yogurt. Here is a picture from my Instagram of an instance where Greek yogurt was used with minimal modifications:

A photo posted by Kristen (@thisvegangirl) on

That looks cool, too, right? It’s all about preference.

However, I must stress that if you plan on using the yogurt icing recipe I have provided on this page, you MUST use Greek yogurt. If you use non-Greek yogurt, the result will be way too runny. The strawberries carry water that that waters down the Greek yogurt.

For those of you using the yogurt icing recipe, place all ingredients in a blender and mix until fully incorporated. While waiting for the pancakes to finish cooking, place in the refrigerator or freezer after mixing to cool down the mixture. The pancakes might be a little warm, and we don’t want the warmness of the pancakes to melt the yogurt even more.

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Step 7: Put the icing on the cupcake!

Wait for your pancakes/cupcakes to fully cool down before placing on your icing. You don’t want the yogurt to melt even more on top due to the heat.

Use this opportunity to get creative here. You can choose the classic frosted look:

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You can dip your pancakes into a yogurt pool:

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You can even dress them up elegantly with a topping of your choice:

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This recipe allows for you to get inventive and use your imagination! If you’re on Instagram or Facebook, take a picture of your breakfast cupcakes and tag me in your post so I can see your unique result!

Connect with me!

 


Happy cooking,

thisvegangirllogo

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Pumpkin Spice Smoothie Bowl

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October 13, 2014 By

I’ve made a smoothie bowl entry in the past, which was the Almond Butter Smoothie Bowl. Okay okay, I’ve made two, if you count the Peach Pie Quinoa Porridge, which essentially is a smoothie bowl with quinoa in it. I figured that those would be my only smoothie bowl entries, as how different can it all get?

How wrong I was. I started making smoothie bowls in the summertime, once teaching ended. It never occurred to me that my smoothie bowls would change with the seasons, but sure enough, fall came, and I found that my bowls looked drastically different. Instead of bowls full of berries and mangoes, I have bowls full of apples and pears.

Check out this side-by-side smoothie bowl comparison of summer vs. fall, taken from my Instagram account:
summer fall

I realized that now that it’s fall, I must start using pumpkin. I avoided it completely last year, and once I  finally started craving it, the “fad” passed, and it was onto winter fruits. I was overcome with pumpkin regret. I pride myself on not jumping onto bandwagons often, but dammit, I want to enjoy pumpkin. So here is the fall-inspired Pumpkin Spice Smoothie Bowl. Until winter, enjoy!

 

Pumpkin Spice Smoothie Bowl

Prep Time: 10 minutes

Yield: 2 smoothie bowls

 

Ingredients

For the Blender/Food Processor:

  • 3 bananas (frozen or fresh)
  • 3 heaping tablespoons pureed pumpkin
  • 2 tbs almond butter
  • 1/4 cup almond milk
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 nutmeg
  • 1/4 tsp coriander

Toppings:

  • 1 apple, diced (I used a Red Delicious Apple)
  • walnuts
  • chia seeds (optional)

 

Step 1: Mix the blender/food processor ingredients.

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Heaping tablespoon.

Heaping tablespoon.

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Mix until the ingredients are completely liquified.

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I like to set my bowls in the freezer while I prepare the toppings. Hopefully, you have room in your freezer to do this. If not, perhaps the fridge?

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Step 2: Prepare the toppings.

Take this time to chop your apple and your walnuts. I like my walnuts to be cut into halves and thirds, as a full-sized walnut is a bit much.

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Step 3: Decorate!

Once you have prepared the toppings, take your bowls out of the freezer. You might need to take a spoon or a whisk and give the smoothie bowl a quick stir if you think your bowl is icy or stiff.

I like to decorate my bowl. Matt likes to, well, just throw his toppings on top with no plan of action whatsoever. Different creative styles, I guess.

Mine

Mine

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Matt’s (and Fleegle’s, apparently)

Oh, Fleegle! Stop! You know walnuts are bad for your little boy body!

Smoothie bowls are great for company. Most people have never had a smoothie bowl before, so it’s fun to introduce them to something awesome. Every time I’ve invited a guest to try one, they’ve been pleasantly surprised as to how delicious, healthy, and easy they are. Make them for your friends, relatives, and in-laws today!

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DSC_0112Oh, by the way, after my bowl gets dolled up for the picture, I always end up mixing my bowl together before eating. That’s what it really ends up looking like.

If you make this bowl, I’d love to see how it turned out. On Instagram, take a picture and tag me @thisvegangirl or use the hashtag #thisvegangirl. Add me while you’re there. For updates, add me on Facebook, too. Oh, and of course I’m on Pinterest.

 

Happy blending,

thisvegangirllogo

 

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Tomato Basil Soup

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August 18, 2014 By

I’ll admit that I never cared about making this soup until I had an intense craving of grilled cheese sandwiches, which I made here (vegan and gluten-free, y’all!). With my mind now on grilled cheese sandwiches, my next thought was, “How am I going to pull off making my own tomato soup?” Honestly, HOW on EARTH can you make grilled cheese sandwiches without the tomato soup?

The tomato soup is the elegant hero here. Without it, what would we have? Just cheese and bread? Horrible. Homemade tomato soup gives class and nourishment to an otherwise disgustingly boring, nutrition-lacking meal.

Oh, this soup makes my heart sing. The basil really gives the soup a superior taste. Dipping my grilled cheese into this soup and placing it in my mouth might have been the highlight of my week. The best part is that most of these ingredients are ones you probably already have in your kitchen! Woo hoo!

 

Tomato Basil Soup

Prep Time: 10 minutes

Cook Time: 40 minutes

Yield: 3-4 cups of soup

 

Ingredients:

For the oven:

  • 4 Roma tomatoes, sliced
  • 2 tbs grape seed oil
  • 2 tbs balsamic vinegar
  • 1/4 tsp garlic salt
  • 1/4 tsp coconut sugar

For the stove:

  • 1 heaping cup grape tomatoes
  • 1/4 cup onion, chopped
  • 1 tsp coconut oil
  • 4 cups vegetable stock
  • 4 garlic cloves, minced

Garnish

  • 2 heaping tablespoons basil, minced

 

Step 1: Prepare the tomatoes for the oven.

Preheat the oven to 400º. Slice the tomatoes, leaving the stem part out. I cut mine out, as shown below:

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Grease your baking sheet and place the tomatoes on the sheet. Pour/season the tomatoes with the grape seed oil, balsamic vinegar, garlic salt, and coconut sugar.

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Place the tomatoes in the oven for 30 minutes. They’ll be nice and roasted by the time they’re done, and your house will smell AMAZING.

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Roasted and robust!

 

Step 2: Cook your stove-top ingredients.

Start off your frying pan with coconut oil with your chopped onion and grape tomatoes on medium heat. There’s no need to cut your grape tomatoes, as they will burst with flavor as soon as they food processed. Cook for about 5-7 minutes, when the onions are sweating and the tomatoes are slightly browned. Throw in the minced garlic cloves and cook for an additional minute. YUM!

After that, pour in the vegetable stock*, stir with a ladle, and let it sit on medium-low heat until the roasted tomatoes are done.

*NOTE: For those of you who use bouillon instead of stock (as I did), I used 4 cups of water for 2 teaspoons of vegetable bouillon. In a separate pot, I mixed the two ingredients and brought the mixture to a boil. After that, I poured the broth into the frying pan with the tomatoes and onions. Done!

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Step 3: Combine the roasted tomatoes and stove-top ingredients in a food processor.

When the roasted tomatoes are finished, it’s time to turn all these ingredients into soup!

Dump the stove top ingredients and the roasted tomatoes in the food processor and mix it up! My food processor isn’t the greatest, so my soup was slightly chunky. You know what, though? I ended up liking it that way.

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Once all the ingredients are mixed, place the soup back on the stove on low heat and take a deep breath: the hard part is over!

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Step 4: Add fresh basil and serve.

Cooked basil sucks, which is why the last-minute addition is the way basil needs to be served.

Mince your basil as much as possible, making sure you can gather two heaping tablespoons of the yummy stuff. Do not skip this crucial ingredient! Put the tablespoons of basil in the big pot, give it a big mix, and serve!

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Remember, don’t forget to pair the soup with my gluten-free vegan Grilled Cheese Sandwiches. I’m telling you, these two make the perfect pair.

If you try making this soup, don’t forget to take a picture of it, post it on Instagram, and use the hashtag #thisvegangirl so I can see it. I’d love to see how you present your grilled cheese and tomato soup. Speaking of Instagram, follow me! I post my day-to-day meals, if anyone gives a crap. I’m also on Facebook, too. Thanks for all your support!

 

Happy cooking,

thisvegangirllogo

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Gluten-Free Coconut Chocolate Chip Cookies

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September 7, 2013 By

This recipe is a slightly-modified version of the one seen in  The Healthy Gluten-Free Life, my forever-favorite Gluten-Free baking book. It’s taught me all I know about GF flours and vegan baking. And not to mention it has the best damn recipes around.

It was just one of those weeks. I put all of my energy and time into things that were insignificant in the long run, while passions and loved ones got pushed aside. It can be draining by week’s end.

 

Who knew that a good homemade cookie would be the one thing to turn everything around?

 

I made these cookies and gave them to my favorite co-workers on a hectic Friday morning. I brought these cookies to a pajama party with close friends, a laughter-filled night of watching tapes of the incredible musicals we once performed in during our high school days. I made these for my boyfriend, who has a sweet tooth the size of Asia.

And you know what? This might sound crazy, but I really think these cookies improved everyone’s day, even just for that one moment. I know it improved mine.

These cookies made a sour workday a bearable one, a great night into a magnificent night, and was the reason for my boyfriend’s midday text to me, proclaiming his love for these cookies. I got compliments all day long, which brightened my day even more.

Why are these cookies so marvelous, you ask? With every bite, you are immersed in a world of things you hold dear: sugar, chocolate, vanilla, butter, and coconut. Warmth. Richness. Moistness. They’re like, the long lost love your palate has been searching for its entire life. It’s a harmony of love in a blissful circumference of perfection.

Make these today and you will have zero regrets. No matter how manic your life seems to be right now, eating one of these cookies will seem to freeze time, where you can briefly relish the one thing that truly matters: happiness.

 

Gluten-Free Coconut Chocolate Chip Cookies

Prep Time: 30-40 minutes

Cook Time: 25 minutes.

Yield: About 2 dozen cookies

 

Dry Ingredients:

  • 1 1/4 cup sorghum flour
  • 1/2 cup teff flour
  • 1/4 cup amaranth flour
  • 3/4 cup potato starch
  • 3/4 cup tapioca starch
  • 2 tsp xanthan gum
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 tsp sea salt

Wet Ingredients:

  • 2 tbsp flax seed meal mixed with 1/3 cup hot water
  • 3/4 cup nondairy butter
  • 1/2 cup coconut oil
  • 1 cup packed organic brown sugar
  • 1/2 cup organic evaporated cane juice
  • 1 tbsp organic unsweetened applesauce
  • 1 tbsp pure vanilla extract

Last-Minute Additions:

  • 1 9oz/10oz package of GF DF chocolate chips
  • 1/2 cup shredded coconut

 

STEP 1: Mix all of the dry ingredients together and savor the rare moment that you finally get to use your stash of earthy amaranth flour!

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STEP 2: Mix the flax seed meal with hot water, appreciate the goo for a moment, and set aside.

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STEP 3: In a large mixing bowl, use a whisk to cream together the butter, coconut oil, brown sugar, and evaporated cane juice. Add flax seed meal, applesauce, and vanilla. (Yes, 1 tablespoon is a lot of vanilla. However, you won’t regret it or forget it.)

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STEP 4: Add and stir the dry mix 1/2 cup at a time to the wet mix until fully blended. After that comes the fun part: add the chocolate chips and coconut for one final stir! Yum!

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STEP 5 (OPTIONAL): There’s no egg, so feel free to have a few fingerfuls, spoonfuls, or handfuls of this spectacular cookie dough! No judging, seriously.

 

STEP 6: Firm dough makes the best cookies, so if you can muster the strength, refrigerate the dough for 1 hour or overnight. If you can’t, again, no judging. Since I wanted these freshly-baked on Friday, I prepared the dough Thursday night and woke up early Friday morning to bake. (Okay okay, so really, I started making these at 9:00pm Thursday night and couldn’t afford stay awake any longer, but whatever.)

 

STEP 7: With a tablespoon, scoop the dough, roll into a ball, and place the dough ball onto a cookie sheet. Once all of the balls are on the sheet, press your fingers flatly onto the ball, forming the perfect cookie shape.

After that, bake at 350° for 11-12 minutes. No, these cookies will not be crispy on the inside, as nature intended it to be. They will be slightly browned and will not look done in the center, but this is perfect. I cannot stress this enough!

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Since I woke up early to bake (wake and bake), I was up at the perfect time to enjoy the lovely Friday sunrise with my loves.

 

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“No, Mia!” – a phrase that is said 23409847 times a day. Oh, puppy life.

Oh yeah, that’s Mia, Matt’s new baby girl! She’s a 10-week old Golden Retriever and she’s just a bundle of love!

 

Oh, and by the way, the dough can be frozen! You have 2 options:

  • Freeze the dough by rolling them into dough balls prior. Once frozen, you may put them on a cookie sheet and pop them in the oven immediately! Halfway during baking, take out the baking sheet and push the balls down with a spatula.
  • Freeze the mix. Let it thaw for one hour before baking.

 

Happy baking!

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Gluten-Free Banana Cupcakes with Cream Cheese Frosting

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August 1, 2013 By

Orlando has an, uh, unique farmer’s market scene. It seems that the produce stands at Orlando farmer’s markets sell products that aren’t even cultivated in Florida. Huh? Needless to say, I do not support these phony farmers.

Luckily, there was local farmer’s market in our Mississippi town that we were excited to visit. It wasn’t a large one, but there were several produce stands that would fulfill our daily/weekly nutritional needs, amongst other things.

We purchased blueberries from a woman whose teeth implied that she had been dabbling with methamphetamines for quite some time. We also purchased some delicious jams that I’m determined to duplicate when they run out. We also couldn’t resist buying a watermelon the size of both of our heads, along with a small box full of juicy peaches. Mmmmm!

There’s always a small wish I make to myself when I go to a place like this: “Pleeeeease let there be a vegan and/or gluten-free stand!” At the very end of the lot, sure enough, there was a small, discreet stand with an elementary sign that read Gluten-Free Cakes. It was so unnoticeable that Matt walked right by. I pulled him back and said, “What are you doing?! LOOK!”

Long story short, Matt tried a banana cake with cream cheese frosting that he HAD to buy after 1 bite. During his heavenly bite, his eyes rolled back, he started nodded his head, and then looked at me with urgency in his eyes. So now, there’s a massive $35 cake in our fridge. It was quite a splurge, but worth it; how often does this boy get to buy a delicious treat like this? J

Unfortunately, it contained eggs and cream cheese, so I didn’t partake. I was determined to make this cake myself, though, and to veganize it. Here was my best shot at it.

Oh, and it was a damn good shot.

 

Gluten-Free Banana Cupcakes with Cream Cheese Frosting

Prep Time: 30 minutes

Cook Time: 30-60 minutes

Yield: 72 mini cupcakes

 

Dry Ingredients:

  • 1 cup sorghum flour
  • 1/4 teff flour
  • 1/4 millet flour
  • 1/4 potato starch
  • 1/4 tapioca flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp xanthan gum
  • chopped walnuts, optional

 

Wet Ingredients:

  • 7 ripe bananas, mashed
  • 1/3 cup coconut oil, melted
  • 1/2 cup coconut milk
  • 1 cup evaporated cane juice

 

Icing Ingredients:

  • 1/4 cup vegan cream cheese
  • 1/2 cup Sweet Cinnamon Earth Balance
  • Powdered sugar

 

STEP 1: I used 7 ripe bananas for this recipe. The browner, the better. In fact, you want them NAST. I wish my bananas had been more ripe, but it takes too much patience! Peel them, place them in a bowl, and squish them between your fingers until it’s a liquid form.

After that, place the rest of the wet ingredients in the bowl and whisk it up.

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STEP 2: In a different bowl, combine and whisk your dry ingredients together. After that, slowly add your dry ingredients to the wet ingredients bowl, continuing to mix until all of the ingredients are fully blended.

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STEP 3: I just bought an adorable mini heart-shaped silicone cupcake mold! Place these in the oven at 350°F for 15-17 minutes.

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I filled these up a little too high, just an FYI.

 

A good picture of my awesome cupcake mold!

A good picture of my awesome cupcake mold!

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STEP 4: While the cupcakes are baking, start whipping your icing. In Tallahassee, I found this AMAZING Sweet Cinnamon Earth Balance butter, perfect for baking! If this gem is not in your town, I’d use the original Earth Balance and 1/2 teaspoon of cinnamon.

Mix the cream cheese and butter together in a bowl. Using a mixer, add a little bit of powdered sugar at a time until you have reached your desired taste.

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STEP 6: Wait until the cupcakes cool, frost those babies, top with a walnut, and enjoy!

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Happy baking!

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Gluten-Free Lemon Poppyseed Cupcakes

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July 7, 2013 By

Matt and I haven’t been together for a long time (only over a year), but it didn’t take but a few months to realize that he seriously needed to amp up his gluten-free diet.

His go-to meal would be steak, potatoes, asparagus… steak, potatoes, asparagus… STEAK, POTATOES, ASPARAGUS! I mean, he was damn good at making steak, potatoes, and asparagus, but God, eat something new once in a while!

For Christmas, I decided to get him a really great gluten-free cookbook. No, not like some of them out there that have recipes on How To Make a Really Good Salad! Ugh, that just boils me. Celiacs and gluten-free intolerants have had enough of going to restaurants and only being able to eat a salad (without croutons!). I didn’t need an ignorant cookbook.

What I wanted was a cookbook that could make gluten-free miracles: muffins, cookies, and pancakes. After a bit of searching, I found THIS: The Healthy Gluten-Free Life by Tammy Crendicott.

At the time of purchase, I was NOT vegan, so I was a bit confused about the whole dairy-free, egg-free, and soy-free recipes and why it was so relevant. Imagine my delight when a month after he opened up his gift that I became vegan, and how wonderful this cookbook truly is.

This cookbook does contain meat recipes, as it is NOT a vegan cookbook, but the breakfast entrees and desserts (the recipes without meat) are just marvelous. We use it all the time, especially to satisfy our sweet teeth!

So, here’s a modified version of the cupcakes and frosting The Healthy Gluten-Free Life has presented. These cupcakes are so moist, so lemony, and so scrumdidlyumptious!

 

 

Gluten-Free Lemon Poppyseed Cupcakes

Prep Time: 20-30 minutes

Cook Time: 15 minutes

 

Dry Ingredients:

  • 1/3 cup teff flour
  • 1/3 cup millet flour
  • 1/3 cup sorghum flour
  • 1/3 cup potato starch
  • 3 tbsp tapioca starch
  • 3/4 tsp xanthan gum
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 heaping tbs poppyseed

 

Wet Ingredients:

  • 1/3 cup Earth Balance butter
  • 3/4 cup organic evaporated cane juice
  • 1/2 cup coconut oil, melted
  • 2 tbsp pure vanilla extract
  • 1 tbs baking powder (to mix with applesauce)
  • 1/3 cup unsweetened organic applesauce, room temp.
  • 1/2 cup warm water

 

Lemon Frosting Ingredients:

  • 1 cup Earth Balance butter
  • 2 tbsp pure lemon extract
  • lemon zest
  • 1 lb organic powdered sugar

 

STEP 1: Preheat the oven to 350° F. Take out your colossal gluten-free flour collection and get to work whisking all the dry ingredients together (except the poppyseed).

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STEP 2: In a large bowl, mix the applesauce and baking powder together. Then, add all of the rest of the wet ingredients (except the warm water).

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STEP 3: A little at a time, start adding the dry ingredients to the wet ingredients a little at a time until all the ingredients are mixed together. Then, take your water and add it a little at a time until you’ve got the consistency of cake batter.

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STEP 4: Add poppyseed! Mix on high for 1 minute. Or if you’re like me and have no mixer in Mississippi, get your boyfriend to use his ~manly strength~ to mix it really fast for you for a whole minute.

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STEP 5: Pour your mix into cupcake cups. Gluten-free mixes don’t rise like all-purpose flour does, so if you want your cupcakes at/above the liner line, fill your cupcake cups about 3/4 full. Place in the oven for 15-17 minutes.

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STEP 6: In the meantime, make your icing! Gather your icing ingredients. For the best, fluffiest results, blend the butter, extract, and zest first. Then, add powdered sugar a little at a time until it has the desired frosting consistency.

Me? It was 10:00 at night and I got lazy and dumped/stirred everything in at once. The icing ended up having awesome flavor, but it wasn’t as fluffy as I would’ve liked. Oh well… it was still finger-licking good.

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STEP 7: Take your cupcakes out of the oven, admire how lovely the look, and let them cool.

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STEP 8: Don’t bake your cupcakes at 10:00pm like I did, or else you won’t let them cool down fully and you’ll frost them when they’re still a bit warm in the middle. It melted my frosting a teensy bit (on top of me being lazy with the mixing of the frosting), but nonetheless, these were still FINGER-LICKIN’ DANKNESS. Garnish with a bit more poppyseed and you’ve got yourself some delicious cupcakes!

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Happy baking!

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