Tag Archives: dessert

Fruit Sushi “Frushi” Dessert – A Try it Vegan Summer Dessert Recipe

6 Aug
Try it Vegan Fruit Sushi "Frushi"

Try it Vegan Fruit Sushi “Frushi”

Introducing your new favorite:  Fruit Sushi  “Frushi”

Bite sized.  Sticky, sweet rice.  Fresh juicy berries atop melted vegan chocolate, strawberry preserves or, better yet, coconut jam.

Finger.  Licking.  Good.

There are many variations but fruit sushi or “Frushi” is a dessert that is a great party pleaser and tastes better than it looks which was once thought impossible! 🙂  Take advantage of the delicious summer fruit and “Try it”!  Let us know what you think 🙂

***This is a Cool Kid Corner Favorite!!***

(You are viewing my husband’s birthday cake… instead of a typical flour cake, we decided to take a different route and it was worth it!!)

Try it Vegan fresh fruit atop sweet rice ... delish'!

Try it Vegan fresh fruit atop sweet rice … delish’!

Suggested ingredients:

  • 1 can (14 oz) of unsweetened coconut milk (go crazy… buy organic with all ingredients if you can, your taste buds and health will thank you!)
  • 14 oz. water
  • 1 3/4 cups of dry sushi rice (rinse very well first)
  • 3 1/2 tbsp Vegan sugar
  • 1/4 tsp salt
  • Fresh fruit washed, dried and larger pieces cut to fit  (We used champagne grapes, blackberries, raspberries & strawberries but other fruit makes it incredibly colorful such as kiwi, pineapple, mango and mandarin oranges to name a few)
  • Fruit preserves (we used Strawberry preserves, coconut jam ((SO SO GOOD!  We found this in a specialty store but completely worth the splurge if you can find it!)) and also orange marmalade
  • Vegan chocolate melted (not necessary but for the chocoholics out there like us… you are welcome 😉
TiV Fruit Sushi Frushi Ingredients that will make it difficult for you to wait until it's done.

TiV Fruit Sushi Frushi Ingredients that will make it difficult for you to wait until it’s done.

What to do:

  • Pour unsweetened coconut milk, water and rice into pot and bring to a boil.  Reduce heat to simmer, put a lid on it and let it sit until the rice has absorbed the liquid.  Once absorbed, mix in sugar and salt then fluff with a fork and let cool.
  • Once the rice has cooled, scoop a small amount of rice and roll into an oblong shape and flatten on top (like a Mounds bar, if you are familiar with the shape and size).
  • Spread your choice(s) of preserves atop to act as a “glue” (for my fellow chocoholics, vegan chocolate makes another great choice but hurry and put the fruit on before it dries!)
  • Place fruit of your choice on top.
  • *Option for some, necessity for others… drizzle vegan chocolate atop some (but not all! 🙂
  • Lick fingers clean  Enjoy!

Try it and let us know what you think!

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Oh Yes I Did. The BEST(vegan) Banana Muffins You Will Ever Smell and Taste. EVER.

25 Mar
Check out our new Sexy Summer Pasta Saladgreat for parties and BBQ’s or our Vegan Enchiladas plus more meal ideas!

UPDATE 3/25/13

This, by far, has become our most popular treat.  We have updated it with “How to” links and photos so you can see just how easy it is thanks to many of your requests!

One of the biggest surprises that we had once we adopted a vegan diet, was how DELISH baking can be without the use of eggs and dairy butter.  Shocked is an understatement.  I’ve always enjoyed baking and I remember on a few occasions not having eggs and so I put on my best pout and had to wait until the following day to purchase them.  IF ONLY I KNEW THAT I COULD BAKE WITHOUT EGGS!

Whether you are Vegan or not (if if you aren’t, oh, we’ve got to chat 😉 I promise you that you will be pleasantly surprised!

I also have a secret that I will share with you… I HATE bananas.  I just… can’t.  It’s NOT for a lack of trying, I can assure you… (I’m big on trying everything once, hence my “Try it Vegan”)  After adopting a vegan diet I did a bunch of reading up on fruits and of course, the incredible nutritional benefits of bananas could not be ignored so I found out that I can DRINK a banana in a smoothie now and of course, make banana muffins which are on the sweeter side.

So what are the magic ingredients if I don’t use eggs OR fat?  (That’s right… fat-free, Baby)

  • Flax seeds and a coffee grinder, or flax meal  (Don’t knock it till you’ve tried it)  You keep them in the fridge, just like you did eggs but the great part is flax seeds/meal stay MUCH longer.  **see how to make an egg substitute below
  • Apple sauce instead of oil (I’m not a HUGE fan of using oil so I am one that likes to use apple sauce whether I make some in the vitamixer or I twist the lid off of a jar)
  • Whole Wheat pastry flour instead of unbleached all purpose although if you don’t have it, it’s not the end of the world
  • Almond or Hemp milk is my favorite to bake with

The only recipe that I absolutely love to use as a guide is below but I always use the above changes and some super-duper ripe bananas 🙂

The one complaint that I seem to have is no matter how many batches I make there never seems to be enough.  The kids inhale them and yes, they freeze well too!

Enjoy!

Ingredients:  (Try and go organic as much as possible)

2 super ripe (brown) mashed bananas (

1/3 cup (2.6 oz) unsweetened applesauce

2/3 cup vegan sugar

2 egg substitutes (click HERE to view how we make ours)

1/4 cup almond milk or milk of your choice

1 2/3 cup flour (we prefer whole wheat pastry)

1 tsp baking soda

1/2 tsp salt

1/4 baking powder

cinnamon to taste (we like 1 tsp)

(My teenage son is demonstrating how simple it all is!)

Make your Flax Seed Egg Substitute

Make your Flax Seed Egg Substitute

(Click HERE to see, step by step, how to make it)

The browner the banana, the sweeter.  Add all the wet ingredients down to and including the milk.

The browner the banana, the sweeter. Add all the wet ingredients down to and including the milk.

Mix Flax (Egg-less) mixture, sugar, applesauce, milk and bananas

Mix Flax (Egg-less) mixture, sugar, applesauce, milk and bananas

Measure flour and additional dry ingredients

Measure flour and additional dry ingredients

Add the rest of the dry ingredients to the wet mixture but don't over mix it too high of a setting

Add the rest of the dry ingredients to the wet mixture but don’t over mix it too high of a setting

Scrape down the sides to get every bit of goodness mixed up

Scrape down the sides to get every bit of goodness mixed up

Batter should be nice and thick like a cookie batter.

Batter should be nice and thick like a cookie batter.

Pour into pan of your choice

Pour into pan of your choice

Bake at 350 degrees 13-15 minutes for mini muffins and 17-20 minutes for regular muffins

Bake at 350 degrees 13-15 minutes for mini muffins and 17-20 minutes for regular muffins.  We doubled our recipe yielding the amount shown.

The BEST most MOIST Vegan Banana Muffins you will ever have!

Voila! The BEST most MOIST Vegan Banana Muffins you will ever have!

http://vegweb.com/recipes/best-ever-no-fat-banana-bread

To replace one egg:
1 tablespoon ground flaxseeds
3 tablespoons warm water (or other liquid)

Stir together until thick and gelatinous.

You can also use whole flaxseeds:

1 tablespoon whole flaxseeds
4 tablespoons warm water (or other liquid)

Process seeds in a blender to a fine meal, add liquid and blend well.

You can make a bigger batch by increasing the ingredient amounts. Store in the refrigerator for up to two weeks.

Try it!
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Happy New Year! The BEST Vegan Chocolate Dipped Coconut Macaroons requested by a pretty cool 13 year old

31 Dec

Happy New Year!  The BEST Vegan Chocolate Dipped Coconut Macaroons requested by a pretty cool 13 year old

Vegan Coconut Macaroons from “Vegan Cookies Invade Your Cookie Jar” by Isa Chandra Moskowitz & Terry Hope Romero

We are not kidding when we say that this book is a MUST HAVE.

This is what you will need and don't forget some vegan chocolate to melt for dipping and drizzling!  We used EnjoyLife!

This is what you will need and don’t forget some vegan chocolate to melt for dipping and drizzling! We used EnjoyLife!

Get the kids or the kid in YOU involved!

Get the kids or the kid in YOU involved!

Super good without the chocolate and incredibly FAST to make!

Super good without the chocolate and incredibly FAST to make!

Delicious!

Delicious!

Pardon the photo quality but inside is soft and a great combo of cookie and coconut macaroon.

Pardon the photo quality but inside is soft and a great combo of cookie and coconut macaroon.

EXCELLENT for parties any time of the year but if you decide to dip them in chocolate, it’s best to keep them indoors for the summer months and in a cool place otherwise there will be some sticky fingers!

We have shocked nearly everyone who has had these when we explained afterwards that they don’t contain eggs.  They also are the most requested cookie by friends and family, if that tells you anything!

What you need for 1 batch:  (we usually quadruple for parties)

  • 3 oz. extra firm silken tofu, like the unrefrigerated Mori-Nu (1/4 of the package)
  • 1/3 cup canola oil
  • 2 tbsp nondairy milk (we prefer almond)
  • 1/2 cup sugar
  • 1/2 tsp almond extract
  • 1 tsp pure vanilla extract
  • 1 cup all-purpose flour (**we used & prefer Organic Whole Wheat Pastry Flour)
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 cups unsweetened shredded coconut
  • 1/2 cup chocolate chips, melted (**we use more to drizzle on top)

Preheat oven to 350 and line two baking sheets with parchment paper.  Puree the tofu, oil and nondairy milk in a blender or food processor until smooth (Vitamixer works great if you have), scrape down sides with spatula to make sure you get everything.  Transfer the mixture to a mixing bowl.  Mix in the sugars and extracts.  Mix in the flour, baking powder, and salt until well incorporated.  Add the coconut and mix until a stiff dough forms.  Drop the cookies by the tablespoon onto the cookie sheets 2 inches apart from each other; they don’t spread much at all.  Don’t smooth the tops out;  its cool if they have some pieces of coconut sticking out to get a little browned.  Bake for 12 to 14 minutes.  When ready, the bottoms should be lightly browned and the tops just barely flecked with color in a few spots.  Let the cookies cool on the sheets for two minutes or so and then transfer to wire racks to cool completely.  In the meantime, melt the chocolate.  Line a cutting board with parchment paper (it’s fine to reuse the stuff you lined the sheets with).  When cookies have cooled completely, dip the bottoms in chocolate and set them, chocolate side down, on the parchment paper.  Place the cookies in the fridge to set for at least 15 minutes.  Store in a tightly sealed container at room temperature.  If it’s hot out, keep them in the fridge so the chocolate doesn’t melt.

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