Raspberry Swirl and Coconut-Chocolate Chip Muffins - Vegan

delicious modifications of this recipe.

Raspberry Swirl - Prepare the basic muffin recipe omitting mixed berries and portion into greased muffin cups. Dot the top of each muffin with 1 t of seeded or seedless raspberry preserves, swirl just a bit with a butterknife. Bake as directed.




Coconut-Chocolate Chip - Pepare basic muffin recipe, omitting mixed berries and using unsweetened coconut milk for the non-dairy milk measurement. Mix in 1 C dark chocolate chips and .5 C unsweetened shredded coconut, toasted. Bake as directed.

Fried Avocado Ice Cream with Chipotle Chocolate Sauce - Vegan, Gluten-Free

Fried Avocado Ice Cream with Chipotle Chocolate Sauce
serves 6 or more




For the Ice Cream
3 cups coconut milk, unsweetened
2 ripe avocados, halved, pitted and scooped
3/4 cup sugar
1 Tbsp agave nectar
1 tsp lime juice
1 tsp vanilla extract
pinch kosher salt

For the Coating
2 cups corn flakes, crushed
2/3 cup cold water
1/2 cup white rice flour
3 Tbsp agave nectar
1/8 tsp baking powder
1/8 tsp ground cinnamon

For the Chocolate Sauce
1/4 cup hot water
1 Tbsp agave nectar
1/3 cup sugar
1/4 cup unsweetened cocoa powder
1/8-1/4 tsp chipotle chile powder
1/8 tsp ground cinnamon
pinch kosher salt

Additional Ingredients and Unusual Equipment
Ice Cream Churn
Food Processor or Blender
Deep Fry Thermometer
Oil for Frying


Method:
Combine all ice cream ingredients in a blender or food processor and puree until very smooth. Chill several hours before churning according to ice cream maker manufacturer instructions. Remove from churn into container and freeze ice cream until hard.

Scoop ice cream into 6 large balls using a disher or ice cream scoop; roll in crushed corn flakes and freeze 20 minutes. Combine water, rice flour, agave, baking soda and cinnamon in a small bowl, whisking until smooth. Dip ice cream balls in batter and roll once more in corn flakes. Freeze at least 3 hours or overnight.

Meanwhile, prepare chocolate sauce. Whisk together dry ingredients in a small bowl. Combine hot water and agave and whisk into dry ingredients until smooth. Strain and pour into sauce bottle or a small container.

Heat 3 inches of oil in a medium-sized heavy-bottomed pot to 400°F. While the oil is heating, line a plate or platter with brown paper or paper towels to catch oil after frying. Also, have plates or bowls for serving ice cream at the ready, drizzled with chocolate sauce as desired.

Remove ice cream balls from the freezer 2-3 at time and place directly in oil. Fry for 15-20 seconds, until coating is well browned and ice cream just begins to soften – do not overfry, the ice cream will melt. Use a slotted spoon to remove ice cream and rest briefly on paper-lined plate before moving to serving dishes.

Serve immediately, with additional chocolate sauce as desired.

Cherry-Coconut-Oatmeal Cookies - Vegan

makes 10 large cookies

Hearty, soft and slightly cakey, these cookies have an mellow coconut flavor with a tart cherry counterpoint. With some dark or white chocolate chunks, these cookies could rule the world.




Cherry-Coconut-Oatmeal Cookies
makes 8-10 large cookies

.25 C oil
.5 C sugar
.5 t blackstrap molasses
.25 t salt

6 T unsweetened coconut milk
1 t vanilla extract

.75 C flour
.5 t baking powder
.5 t ground cinnamon

1.5 C old fashioned or rolled oats
.5 C dried cherries, chopped
.5 C shredded unsweetened coconut


Preheat oven to 350ºF

Sift together the flour, baking powder and cinnamon and set aside. Toss the chopped cherries in 1 t of the flor mixture and set aside.

Cream together the oil, sugar, molasses and salt until lightened and fluffy. Scrape down the mixing bowl before incorporating the coconut milk and vanilla on medium-low speed. Scrape the bowl again.

With the mixer on low speed, beat in the flour mixture in two batches, mixing until just combined. Scrape the bowl before adding the oats, cherries and coconut with the mixer running on low just until they're incorporated.

Use a scoop or .25 C measure to portion out onto parchment-lined sheet pans. Press each cookie to flatten them to about .25-inch. Bake 14-18 minutes, rotating halfway through, until light golden brown and springy when lightly pressed. Let cool 2 minutes on pans before removing to wire rack to cool completely.

Coconut Cream Pie with Pecan Crust - Vegan

Makes one 9-inch or four 4-inch pies

Light coconut flavor, creamy custard, fluffy whipped cream, crispy nutty crust and just a bit of dark chocolate.

Pecan-Wheat Germ Press-In Pie Crust

1.25 C pecans, ground
.5 C raw wheat germ
2 T sugar
2 T AP flour
1 T lightly toasted unsweetened coconut
.25 t salt
3 T non-hydrogenated margarine

2 oz unsweetened chocolate

Preheat oven to 375ºF.

In a food processor, process pecans to a medium grind – some larger and smaller pieces are fine. Be careful not to overprocess to nuts into a paste. Add the remaining ingredients except for chocolate and pulse until just combined.

Press the mixture into the bottom and sides of a 9-inch pie plate (four 4-inch mini-pie plates). Bake 20-25 (12-25) minutes or until light golden brown and slightly aromatic. Cool completely.

Melt the unsweetened chocolate and drizzle or brush over the bottom of the tart shell. Let set at least 15 minutes or chill in refrigerator for at least 5 minutes before filling.


Coconut Pastry Creme
modified from the vegan chef

.25 C unbleached AP flour
.25 C garbanzo bean flour
2 C coconut milk
.5 C sugar
pinch fine ground white pepper
pinch turmeric
pinch of salt
2 T lemon juice
1 t vanilla

In a small bowl, make a slurry of the flours and .5 C milk and set aside.

In a small saucepan, whisk together the remaining milk, sugar and salt. Whisk to incorporate the flour mixture into the liquid ingredients.

Cook over medium heat, whisking constantly, until thickened, about 4-6 minutes. Whisk in the remaining ingredients and continue cook and additional minute. Remove from heat and transfer crème to a clean bowl.

Cover with plastic wrap or waxed paper, pressing the cover to the top of the crème to prevent skin formation. Cool completely before using.


Assembly

soy or rice whipped cream
baked, chocolate brushed pie shell
coconut pastry creme

Stir creme to loosen it up before folding in .5 C of whipped cream. Spread lightened creme into prepared shell. Decorate top of pie with remaining whipped cream (a simple starpoint pattern or wavy lines look lovely). Dust the top with cinnamon, drizzle with melted unsweetened chocolate or sprinkle on some toasted unsweetened shredded coconut. Chill for at least 15 minutes before serving. Cover with plastic wrap if reserving for a longer period, up to a day in the refrigerator.