Vegan Lemon Coconut Truffles

I had a white chocolate lemon truffle this weekend during the Masterworks Concert held in Harrison City. They served desserts prepared by the wife and other relatives of Dennis, the president of the Board of Directors of this Choir. They were mouthwatering including the white chocolate lemon truffle I just mentioned.  Here are some pictures from the concert.

I did not have white chocolate but I had fresh lemon so I researched the web to see if there is an ingredient I can substitute for the white chocolate.  I thought of coconut butter which I have used previously in the past, here and here.  Lo and behold I found this website with a recipe for lemon coconut truffle.  It entailed both coconut oil and coconut butter.  The latter is expensive so I decided to use my favorite ingredient, sweet potatoes which I have used before in some dessert recipes, here and here. So instead of using a half cup of coconut butter, I only used 1 tablespoon and used half a cup mashed sweet potatoes to give the truffle body. I still used coconut oil and also used a lot more sweetened coconut flakes than the original recipe.

This truffle has a tart lemony taste that is pleasing and enticing.  The texture is soft but has body to it. It could be one of the desserts you can have these coming holidays.

Vegan Lemon Coconut Truffles

• 1 1/2 cup sweetened coconut flakes
• 1/2 cup cooked and mashed sweet potatoes
• 1/2 cup coconut oil
• 1 tbsp coconut butter, melted
• 3 tbsp maple syrup
• 1 tsp vanilla
• juice and zest of one lemon
• 1/4 cup chocolate chips or dried fruits like raisins or cranberries or nuts (optional)

Mix all the ingredients in a medium bowl.  Cool in the refrigerator.

Roll into balls.

Orange Walnut Chex Snacks

This is an easy snack to prepare during the coming holidays.  It has a different flavor from the usual Chex Cereal snacks which are coated with peanut butter or chocolate and of course butter.

The original recipe my friend Milyssa gave me had butter as one of the ingredients which I skipped in this adapted recipe.  It also used frozen juice concentrate which I did not have so I opted for orange juice prepared from a concentrate which comes in those familiar orange juice bottles.  I am pretty sure the frozen concentrate would have been better. But I am happy with how this adapted snack mix came out.  I prepared it twice and you guessed it, I gobbled almost the whole thing in one day.  So good and addictive.

Orange Walnut Chex Snacks

• 4 cups Corn Chex Cereals (any flavor)
• 1 cup walnuts
• 1 cup powdered sugar
• 1/3 cup orange juice (better yet frozen juice concentrate, thawed}
• 1 tsp cinnamon
• 1/4 tsp ginger powder

Preheat the oven to 350 degrees Fahrenheit.  Spray a 13 x 9 inch pan with cooking spray and set aside.

In a large bowl, place the cereals and walnuts.  In a separate small bowl mix the sugar, orange juice, cinnamon and ginger powder.  Add the orange juice mixture into the cereals and walnuts and mix them till the cereals and walnuts are coated with the orange juice mixture.

Place the coated cereals and nuts into the sprayed pan in a single layer.  Bake for 10 minutes.  You can add dried fruits if you want after baking.

Vegan Cranberry Orange Scones

I had a similar cream scone when we had our monthly Book Club Meeting at McGinnis Specialty Store in Monroeville PA.  I was pleasantly surprised when Karen Novak, the event organizer and baker of this delicious dessert, said she did not use any butter or eggs.  She just used cream. (See some photos of the book club meeting at the bottom of the blog post).

I looked for a source in the web and found this recipe using full fat coconut milk from a can. I decided to try the recipe and used dried cranberries as add ins and added orange marmalde to intensify the taste of orange in the scones.

The scone as promised by the author of the recipe was light and airy. It is so easy to prepare since you do not need to worry about butter to soften or eggs to add, not to mention mixing them into the batter. The scones got two thumbs up from my picky taster, my husband.

Vegan Cranberry Orange Scones

(Adapted from this recipe)

Scones

• 2 cups all purpose flour 
• 1 tbsp baking powder 
• 1/2 tsp salt
• 2 tbsp sugar. 
• 1 cup dried cranberries
• 1 1/2 cups full fat coconut milk from a can, stirred
• 1 tbsp orange marmalade (optional)

Preheat oven to 425 degrees Fahrenheit

Combine the all purpose flour, baking powder, salt, sugar and dried cranberries in a medium bowl till the ingredients are well blended.

Make a well in the middle and add the coconut milk and orange marmalade in this well and mix the coconut milk and marmalade with a fork.  Then mix the two with the dry ingredients with a fork till just mix.  Do not over mix.

Transfer the dough into a floured surface and turn over about 4 to 5 times until it is uniform in texture.  Do not over mix.

Make an 8-inch square and cut this into eight triangles. with a sharp knife or pizza cutter. (To make 8 triangles, make two lines then two diagonals on the square)  Make sure each is about 1 inch thick.

Separate the eight wedges and transfer into a parchment (or wax paper) lined pan.  Have an inch or two space in between the wedges.

You can sprinkle some sugar on top of each wedge if you like.

Bake for 17 minutes.  Cool for 2 to 3 minutes and brush with the orange glace, recipe below.

Orange Glace

• 1/4 cup powdered sugar
• 2 tsp orange juice

Mix the two in a small bowl with a fork.

PS.

Here are some photos from the Book Club Meeting below.  We had author and illustrator, Melissa Haas, as our guest speaker.  She has written children's books featuring her cat Catula.

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Caramel Coconut Cream Pull Apart Biscuits and Is Coconut Milk Good for You

It is a Saturday morning and I want to prepare some goodies for my husband to accompany his breakfast.  He loved the monkey bread I prepared several weeks ago using the Pillsbury biscuit recipe online.  I wanted something healthier without butter as much as possible.  I happened to eye this Caramel Pull Apart Biscuits recipe on the sidebar of the Monkey Bread recipe on the Pillsbury website and clicked on it.  Wow! Was I surprise.  Just what I wanted.  No butter is needed but instead heavy cream.  Still not my idea of a healthier alternative to butter.  I then thought of coconut milk which I had. Coconut milk has 17-24 % coconut fat.  It is reported in this publication that this fat is healthier having the so called middle length chain saturated fatty acid which undergoes a different metabolic pathway than the long chain counterparts found in animal fat and also plant oils.  It is directly converted to energy and not stored as fat. On this subject of whether coconut oil is good for you etc read this and this for other opinions on this controversial topic.  

The recipe called for two 12 oz can of refrigerated biscuits.  I instead opted to use one can of biscuits and half the recipe of the rest of the ingredients. I substituted coconut milk instead of the heavy cream in the recipe.  I also used coconut palm brown sugar instead of plain brown sugar but that is an optional choice for you.  I used the usual length of time of thirty minutes to bake the Pull Apart Biscuits.  It was delicious and better for you in moderation of course.  I do not detect a strong coconut taste that some of your family members might not be a fan of.  

Caramel Coconut Cream Pull Apart Biscuits

(Inspired by this recipe)

• 1- 12-16 oz can refrigerated buttermilk biscuits (the generic one I used was 16 oz)
• 1/2 packed brown sugar (I used coconut palm brown sugar)
• 1/4 cup coconut milk (preferably the cream on upper part of unshaken or refrigerated can)
• 1/2 tsp ground cinnamon

1.  Preheat oven to 350 degrees Fahrenheit.  Spray a bundt pan with cooking spray.

2.  Separate the biscuit dough into 8-10 biscuits it came in.  Cut each biscuit into fourths.  Layer them in the pan.

3.  Mix the remaining ingredients and pour over the biscuits.

4.  Bake for 30 minutes or until golden brown.  Immediately turn pan upside down onto a glass or heatproof plate.  Serve warm.

Vegan Coffee Chocolate Dip or Frosting from Sweet Potatoes

I had something similar that was used to frost a sheet of vegan brownies during our plant based support group meeting prepared by a member, Linda.  I could not tell that the main ingredient of the frosting was sweet potatoes.  Actually a can of pureed sweet potatoes was used and vegan milk chocolate chips.

I adapted the same approach but instead used sweet potatoes I cooked in the microwave instead of the canned ones.  Instead of the vegan chocolate chips which I did not have any, I used non dairy milk, cocoa powder and maple syrup to come up to the taste that the chocolate chips would have given.  I added coffee granules because I love the taste of coffee and chocolate together.

This is an easy healthy frosting or dip or spread and your family or friends would never guess that the sweet potatoes serve as the base for it.  I have made similar dips before using bananas (here and here) which also works but the sweet potatoes has a neutral taste which does not distract from the taste of the chocolate and coffee.

Vegan Coffee Chocolate Dip or Frosting from Sweet Potatoes

• 1/2 cup non dairy milk
• 4 tbsp cocoa powder
• 1 tsp instant coffee granules
• 4 to 6 tbsp maple syrup (or according to your taste)
• 2 cooked sweet potatoes, peeled and mashed

Mix first four ingredients in a blender till well mixed.  Add the sweet potatoes and blend till the mixture is smooth.

Serve as a dip with fresh apple or banana slices.  Use a frosting on a cake.  It can be a spread on your toast or bagels or waffles.  Or eat it as is with spoon.  Yum.  

Quinoa Sweet Potato Pudding

I am preparing for a future potluck gathering scheduled for this coming December by the Plant-Based Nutrition Support Group headed by Dr. Sally Lipsky.   The last time we had a similar affair this past July I noticed most of the dishes served had quinoa as one of the ingredients. For this upcoming potluck, the theme of which is dessert and appetizers, I decided to develop a dessert recipe using this super food quinoa since this has a big appeal to the members of the group.

I had a pudding recipe, Indian Quinoa or Super Grains Mix Pudding, in a past blog that I am adapting that will exclude the high fat coconut milk.  I also wanted to introduce more plant protein to the nutritional value of this dessert by using the super grain quinoa in place of the brown rice.  To achieve the creaminess and thickness that the coconut milk gives, I used banana and another super food sweet potato.  After some attempt, down below is the recipe for a delicious pudding you cannot resist that is also packed with nutritional value.

Meantime here are pictures of our potluck dinner this past summer.

Dr. Sally Lipsky is in white.  

The plant based dishes brought by the members.

  

Quinoa Sweet Potato Pudding

2 servings

• 1/2 cup cooked quinoa
• 1/2 ripe banana
• 1/2 cup cooked sweet potato
• 1/2 cup non dairy milk
• 2 tbsp maple syrup
• 1/4 tsp cardamon
• 1 tbsp raisins or other dried fruits or even fresh fruit or nuts 

Mix the quinoa, banana, sweet potato in a bowl.  Add the non dairy milk, syrup and cardamon and mix. Add the raisins.

Microwave Skinny Cookies

I recently visited my niece, Gia, and her family, in Canada and she brought us to Kelly's Bake Shoppe. Their most popular cookies are the so called Skinny Cookies.  Our gracious and resourceful hostess Gia had to research the recipe since their cookbook did not feature this.  She came upon this recipe from the web. She was preparing a batch before we left and I was convincing her they can be baked in the microwave. Thus I was challenged to prove it to her and came up with my own adapted recipe.

Austin, Dion, Gia and Rayshawn at the Botanical Garden, Ontario, Canada

I did tweak the recipe with several substitutions among which is swapping flour and coconut flakes for the oatmeal since I am allergic to the latter if I ingest a large amount. (and who can resist cookies with chocolate chips!).  The cookies are called Skinny Cookies since no sugar or butter or eggs or dairy are added to the batter.  To make it gluten free, stay with the use of oatmeal or use gluten free flour.  BTW my picky taster, my husband, gave the cookies two thumbs up.  It was that good, he ate one of four while I could not resist finishing the rest. Tsk, tsk.

Microwave Skinny Cookies

4 large cookies

• 1 banana
• 1/4 cup flour (or 1/2 cup oatmeal or gluten free flour)
• 1 tsp baking powder
• 1/4 cup coconut
• 2 tbsp non dairy milk
• 1 tbsp chocolate chips 
• 1 tbsp raisins 
• 1 tbsp nuts

Mix all the ingredients in a small bowl.  Place them in four round shapes into a microwave safe plate with space between them and the center of the plate empty.  Microwave for four minutes. (I used a 1100 W oven).

Here are the nutrition facts to prove that it is skinny and healthy.  Just use moderation and not eat all in one seating like I did.

Nutrition Facts

Serving Size 49 g

Amount Per Serving

Calories 97 Calories from Fat 32

% Daily Value*

Total Fat 3.6g 6%

Saturated Fat 1.9g 10%

Cholesterol 1mg 0%

Sodium 19mg 1%

Potassium 264mg 8%

Total Carbohydrates 15.4g 5%

Dietary Fiber 2.1g 8%

Sugars 5.7g

Protein 2.2g

Vitamin A 0% • Vitamin C 4% Calcium 6% • Iron 7%

Nutrition Grade A-

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Very low in cholesterol
• Low in sodium
• High in manganese
• High in phosphorus
• High in vitamin B6

Bad points

• High in sugar

Easy Microwave Macaroons (gluten free)

I had macaroons in a recent meeting and my love for them was revived. I had been playing with a microwave cookie recipe using bananas and coconut and a light bulb lit to use the same approach to make the macaroons.  I actually found out I only needed three ingredients.  I just needed to determine how best to do it in the microwave.  I was lazy and I wanted my macaroons right then so microwaving suits my impatient personality,

You can add raisins, nuts or chocolate chips but I found the sweetness of the banana that was ripened by the microwaving mixed with the coconut together was enough to satisfy my sweet tooth. Warning this is addictive.

Easy Microwaved Macaroons (gluten free)

• 1 banana
• 1/2 cup coconut flakes (sweetened or unsweetened)
• 1 tsp baking powder

Mash the banana in a small bowl with a fork. Add the coconut and baking powder and mix with the banana with a fork. 

Microwave the mixture in a bowl for 2 minutes. Remove from the microwave and form the mushy mixture into small balls. About 8 small balls.

Place the balls in a dinner plate along the edge of the plate in a circle leaving space in between and in the middle of plate 

Microwave for 2 more minutes till the macaroons have body but still pillowy. Too long amd they get tough. I used a 1100 watt microwave.You might have to play around a few seconds at a time if still too soft.  

Watermelon Blueberry Popsicles

There is nothing more refreshing than eating Popsicles on a hot day.  That was what Maddie, my granddaughter, and I did this past Monday.  We did not stop at one Popsicle while she was playing in her kiddie pool and water table outside in our yard.  We had two each.  They were commercially bought ones, strawberry kiwi Popsicle from the Dollar tree and the other, strawberry rhubarb,  from Aldi's Grocery store.

Maddie with her Aunt B playing outside with all the water toys her aunt bought.  She spoils her!

I was so addicted to the Popsicles, I decided I should make my own with good antioxidants in them like the pint of blueberries I had in my freezer.  I combined this super fruit with the watermelon I also had sitting in my fridge and one large lemon for some tartness. I really wanted it to be healthy and skip the sugar but I have observed before once frozen whatever you freeze loses its sweetness once in their frozen state.  So I dumped Splenda though I could have added a healthier alternative, maple syrup, which I ran out of.

Anyway I brought some of these Popsicles to Maddie's house and her Daddy, Matt, liked it and of course so did Maddie. Here is the recipe.

Watermelon Blueberry Popsicles

Makes around 8 Popsicles  

• 4 cups seedless watermelon flesh, sliced   
  
• 1 pint blueberries
• juice 1 whole large lemon
• 1 cup Splenda or sugar or maple syrup
• 8 small disposable cups
• 8 Popsicle or craft wooden sticks

Place all the ingredients in a Vita Mix blender or any blender you have and pulse till well blended and liquefied.  

Place the small disposable cups in a plastic container to hold them in place in the freezer.  Pour the fruit blend into the cups and then insert the wooden sticks in the middle. They surprisingly stayed erect in the fruit mixture which has some viscosity to it.

Freeze till the juice hardens.  

To dislodge the Popsicle from the cup, run hot water from faucet through the outside of the cup or dip the cup in hot water till you can pull the Popsicle out of the cup. This takes only a few seconds.  Enjoy.

Key Lime Chia Parfait

Fast and easy dessert.  It is reminiscent of a slice of key lime pie. It is pretty too.  Parfaits are always good looking.  You can do a better job than I did layering.  Give it a try.

Key Lime Chia Parfait

• 1/2 cup coconut milk
• 2 tbsp chia seeds
• 1/4 cup maple syrup
• 1 tsp vanilla 
• 1 fresh lime, juice and zest
• 1 banana
• 2 pieces mint cookies, crushed  (I used Girls Scout Mint Cookies)
• kiwi and strawberry slices

Combine all the ingredients except the cookies, kiwi and strawberry slices in a blender or in a bowl and mix with a fork. Place half of the mixture in a glass, top with strawberry slices, then with crushed mint cookies, then add the rest of the pudding mixture. Top with kiwi slices. Enjoy.