After fourteen years of veganism and a lifetime of lactose intolerance, cow’s milk doesn’t pose even the slightest temptation, no matter the myriad forms it may take. That commitment is effortless not simply due to habitual avoidance, however, but because the alternatives are now more readily available and more delicious than ever. So Delicious, in fact.
Dumping dairy isn’t a challenge when you already have luscious frozen desserts and rich, creamy beverages on your side, so the call to take part in the So Delicious Dairy Free 21 Day Dairy-Free Challenge sounds like a real non-dairy cakewalk to me. Whether you’ve been committed to a lactose-free life for years or have merely dabbled with the concept, consider joining the Facebook group for a chance to win some fabulous prizes! Leading up to and throughout the event, from January 21st through February 10th, there will be giveaways for gift cards, food kits, and even a trip for two to Boulder, Colorado.
Like the smoking gun of The Godfather, all forms of dairy can easily become part of a regrettable past, replaced by the immediate gratification of the sweet, simple cannoli. The overwhelming urge to take comfort in familiar flavors, childhood treats, or downright decadent indulgences can drive the average person to commit unspeakable culinary sins, despite the best intentions, but one needn’t return to a life of crime for satisfaction. Cannoli were always the greatest treat if in the nearby vicinity of an Italian bakery, since no one in my household would have dared fire up a vat of hot oil to fry and fabricate the shells from scratch. Without that edible container, there was no pastry altogether- Or so I thought.
Believe it or not, after tireless taste tests, standard waffle ice cream cones have proven themselves as highly satisfying substitutes, every bit as crisp and crunchy, and far less greasy, to boot. In place of the typically heavy mascarpone filling, a combination of Greek-style coconut yogurt and airy CocoWhip commingle to create an effortless mousse. Light as a cloud while still possessing that same characteristic tang of traditional cultured dairy, this barely sweetened filling comes together in a matter of minutes. That’s fast enough to strike down any craving in its tracks.
Let’s be honest: This is the least challenging “challenge” on the internet, and if you’ve ever spent time trolling YouTube videos, you’ll know that’s really saying something. Whether you join in on the fun or not, you would be doing yourself a disservice not to try these fun faux-cannoli. You’ve got nothing to lose, except any residual attachment to dairy products!
“Mascarpone” Mousse Filling:
1 6-Ounce Container Plain Greek Cultured Coconut Milk
2 Tablespoons Confectioner’s Sugar
1/2 Teaspoon White Miso Paste
1/2 Teaspoon Nutritional Yeast
1/2 Teaspoon Vanilla Bean Paste or Extract
4.5 Ounces (Half a Container) CocoWhip Original
8 – 10 Ice Cream Cones
3 Ounces Dark Chocolate, Finely Chopped
1/3 Cup Toasted Pistachios, Roughly Chopped (Optional)
To make the mousse filling, mix together the yogurt, sugar, miso, nutritional yeast, and vanilla in a large bowl. Stir until fully combined and completely smooth. Add in a few dollops of the Coco whip at a time, using a wide spatula to gently fold it into the mixture. Be careful not to beat all the structure out of it to keep the filling light and airy. Keep refrigerated in an airtight container until ready to serve, and for up to a week.
To finish the cannoli assembly, place the chocolate in a microwave safe contain and heat for 30 – 60 seconds, stirring thoroughly until the chocolate has completely melted. Dip the tops of the waffle cones into the liquid chocolate, allowing the excess to drip off, and carefully stand them in tall, narrow glasses to dry upright.
To serve, simply pipe, spoon, or scoop the chilled mousse into your cones and top each with a sprinkle of toasted pistachios. Enjoy!
Makes 8 – 10 Servings
This post was is sponsored by So Delicious, but all content and opinions are entirely my own.
Mimosas are typically the stuff of brunches, weddings, and fancy celebrations the world over. Even the word itself rolls off the tongue with a jubilant flourish, sparkling as brightly as the effervescent alcohol within. Most spiked drinks don’t hold any temptation for this teetotaler, but champagne is one boozy beverage that I would make an exception for and drink without any further garnish. So light, so inoffensive, it’s more symbolic than it is a memorable taste sensation. To refuse a slender flute of champagne is to abstain from the party, to turn down a glass of merriment and good cheer. Simply watching the bubbles stream upwards, breaching at the meniscus in rapid succession, makes me feel as though as I could just as easily begin to float, too.
Mimosas have such a unique, delicate character that it doesn’t typically translate well to dessert interpretations. Sure, you can call it a “mimosa cake,” but I promise you it will only taste like oranges. Instead of baking it into submission, I wanted a simpler approach that kept the essence of the drink intact, conveying that same celebratory sentiment with just a little added sweetness.
You’d be hard pressed to find a more elegant dessert for either New Year’s Eve or Day that required less effort. Chewy pearls of tapioca mimic the bubbles of the original inspiration, adding a creamy custard element to the traditional tipple.
The only catch is that you’ll need to remain clear-headed enough to start preparing this recipe in advance, as the tapioca pearls need ample time to soak and soften. Worst comes to worst, you can toss the soaked pearls into the fridge and let them chill out for up to a week. If you forget to cook them altogether and just end up drinking the bottle of champagne straight, well… I certainly won’t judge. There’s always next year.
Mimosa Tapioca Pudding
3 Tablespoons Large Pearl Tapioca
1/2 Cups Unsweetened Non-Dairy Milk
1/2 Cups Champagne*
1/3 Cup Orange Juice
1 Teaspoon Orange Zest
3 Tablespoons Granulated Sugar
1 Tablespoon Arrowroot
1/8 Teaspoon Salt
1/2 Teaspoon Vanilla Extract
2 – 3 Mandarin Oranges, Segmented
Fresh Mint Leaves (Optional)
*For a non-alcoholic treat, try substituting either tonic water or plain kombucha.
Place the tapioca pearls in a medium bowl and cover with ample warm water; at least 1 cup. Cover and let soak overnight, or at least 8 hours, before proceeding.
Drain and rinse the soaked pearls thoroughly. Place them in a small saucepan along with the non-dairy milk, champagne, orange juice, zest, sugar, arrowroot, and salt. Whisk vigorously to break up any clumps of starch that may form before turning on the heat to medium-low. Slowly bring the liquid up to a boil, stirring frequently to prevent it from sticking and burning on the sides or bottom of the pan.
Once the mixture is rapidly boiling and significantly thickened, turn off the heat and stir in the vanilla. Divide the hot pudding between 3 – 4 champagne flutes and let cool to room temperature before transferring the glasses into the fridge. Chill thoroughly, at least three hours, and top with mandarin orange segments and fresh mint before serving, if desired.
Makes 3 – 4 Servings
Whether you’ve baked a dozen batches of every cookie bookmarked in your recipe file or have yet to fire up the oven, it’s never too late to squeeze in another sweet option. Especially true around the holidays, I can’t think of a better way to celebrate the season than with a few homemade morsels of sweetness. The possibilities are simply endless, taking form in every shape under the sun, boasting colors and flavors previously beyond the scope of imagination. Even if you have a game plan all set out for your festive gifts, desserts, and midnight snacks, it’s never to late to add a few more recipes to that list.
This is especially true when you’re talking about the winners of the annual VegNews Holiday Cookie Contest. Certified delicious by a panel of discerning sweet teeth, I was tasked with an assignment of significant import: Photographing the top three victorious treats. Yes, it’s a tough job, but someone’s got to do it.
In third place, the Mexican Hot Chocolate Cookies by Alison Sullivan sparkle with the warm spices and rich chocolate flavor. The only thing better than enjoying one still warm out of the oven would be to pair it with a cup of the eponymous beverage itself.
Coming in at second place, the Gingerbread Fudge Buttons by Anna Jurik are real beauties to behold. Luscious pools of melted chocolate resting in tender gingerbread cups, these options are sure to shine on any cookie platter.
Taking the grand prize in first place, it’s easy to see why the Salted Caramel Cookies by Michelle Norton took the cake- Or cookie, as it were. Dangerously easy to whip up, this sweet and salty combination hits all the high notes in every soft, chewy bite. Just try and leave a single one out for Santa, I dare you!
No matter how you decide to celebrate the holiday, or not, be sure to make it sweet. Have a happy everything!
Though it’s a quality often possessed by the most delicious meals and one that I passionately embrace in my daily menu, ugliness can be the kiss of death for a new recipe. Creations so unsightly that no amount of careful prop styling nor Photoshopping can disguise, countless innocent dishes have met their end, sacrificed in the name of vanity and not in good taste. For this conceit, I must apologize, my dear readers. It’s a personal shortfall that I couldn’t look beyond a bad photo shoot for so many homely, but tasty, pursuits.
Thank goodness for recipe tasters. Even when I’ve written something off as unexceptional, imperfect, and most commonly of all, unphotogenic, there are passionate eaters in my life outspoken enough to rescue those edible gems from certain doom. One of the most “famous” cases was that of the Frankenstorm Pie; quickly thrown together without any recipe at all, it was only due to the begging and pleading of the recipients that it was even recorded in any format to begin with, let alone make the final cut for the pages of Easy as Vegan Pie.
By some small miracle and number of very vocal recipients, one of last year’s holiday gifts was rescued from a similar fate. Inspired by the traditional rum ball, these potent little treats may be sorely lacking in the beauty department, but the flavor sure won’t leave you wanting. Spiked with a heady dose of both mint and coffee liqueurs, they were originally dubbed “Boozy Peppermint Mocha Balls,” but the only way I could think to improve their image problem was to further finesse the moniker, at the very least.
Just think of these little morsels as the adult version of a peppermint mocha latte in candy form, and for maximum enjoyment, don’t waste too much time admiring their good looks… Or lack thereof.
Spiked Peppermint Mocha Bites
2 1/2 (12-Ounce) Packages Peppermint Joe-Joe’s or Mint Chocolate Sandwich Cookies (30 Ounces Total)
2 Cups Confectioner’s Sugar, Divided
1/4 Teaspoon Instant Coffee Powder
1/4 Teaspoon Salt
1 Cup (6 Ounces) Semi-Sweet Chocolate Chips
1/4 Cup 100% Grade B Maple Syrup
1/2 Cup Kahlua or Any Other Coffee Liqueur
1/4 Cup Creme de Menthe or Any Other Mint Liqueur
Place the minty sandwich cookies of your choice in the bowl of a food processor fitted with the “s” blade, and pulse until very finely ground. Don’t worry about a few larger pieces; the extra texture is a nice addition. Introduce 1 cup of the confectioner’s sugar, instant coffee, and salt next, pulse briefly to incorporate.
In a microwave-safe dish, combine the chocolate and maple syrup, and heat for 60 seconds. Let stand for another minute before stirring thoroughly, until the chocolate is completely melted and smooth. Add the liquid chocolate into the food processor along with both liqueurs. Pulse again until the mixture is more or less homogeneous, with no particular dry or wet patches.
Scoop out a heaping tablespoon for each bite, roll firmly but gently into a ball between your palms, and toss in the remaining cup of confectioner’s sugar to coat. Repeat until all of the cookie mixture is used up, and work quickly; it becomes increasingly difficult to shape as the chocolate cools. Store in an air-tight container at room temperature for up to a week, or in the fridge for up to a month… If you can manage to ignore them for that long.
Makes 5 – 6 Dozen Bites
Baking burn-out is a real danger, especially as the annual holiday demand for festive cakes, sweet presents, and spirited pastries ramps up to a fever pitch. Smart scheduling is the key to success, and maintaining, sanity, but sometimes it’s downright impossible to account for last-minute additions to the baking agenda. By the time it’s all said and done, I’ll be predictably exhausted, and without a morsel of sweetness left for myself.
That’s why it was truly a gift to receive a bundle of NoMoo Cookies in the mail. These are not your standard mail order biscuits, formulated to withstand harsh shipping conditions and remain equally impervious to gnashing teeth. Every last variety is as soft and chewy as if it had just come out of the oven hours ago, only long enough to cool.
Formulated primarily as a dairy-free option for allergy sufferers, NoMoo has recently launched an entirely vegan line of treats to accommodate a wider range of cookie lovers. Short but truly sweet, there’s not a single dud on this tempting menu.
Despite my penchant for unusual flavors and wild combinations, I must admit that my very favorite morsels brought me right back to the simpler days of my childhood preferences: Chocolate and vanilla. Glittering flecks of crushed vanilla bean pods and seeds rest right on the surface of the Vanilla Bean Dream, genuinely celebrating the aromatic bean instead of relegating it to the bottom of the ingredient list. A deeply fragrant, floral vanilla cookie with buttery undertones, the quality of each note places it firmly in the realm of high-end bakery goods, far superior to the average sugar cookie. Similarly, the Loco for Coco boasts an impossibly deep, dark chocolate flavor, like a thick, fudgy brownie wrapped up in cookie form. Visible shards of flaky salt dance across the surface, enhancing without overwhelming the flavors within. Pardon the hyperbole, but I believe this may be one of the best cookies I’ve eaten all year. I truly wish I could steal this recipe.
The remaining palate of dessert delights won’t disappoint either. Chocolate Chills adds a hint of mint to the original chocolate format, rendering a bright, cool, and refreshing peppermint essence throughout. Sugah Cinnayum offers a gourmet update to the classic snickerdoodle, coated in crunchy coarse sugar and earthy, subtly smoky cinnamon spice. Raspberry Bliss is a colorful curiosity; adorned with a red dot matrix of freeze-dried raspberry dust, the dough itself appears a bit blue, thanks to the mingling of acidic berries and baking soda in the oven. Though lacking the tart bite of fresh raspberries, it’s certainly no slouch when it comes to fresh flavor, which is a truly impressive feat for any average cookie dough. Finally, the Classic Chipper and Oatmeal Choco-Chip stay close to their roots, providing nostalgic comforts for cookie purists near and far.
Based out of Bucks County, Pennsylvania, NoMoo Cookies can be delivered to a majority of the country in one to two business days, which means that it’s not too late to order up a batch as holiday gifts. Whether those presents are for friends and family, or just for you, they’re a guaranteed hit across even the pickiest panel of tasters.
Pulp. By-product. Waste.
To describe the venerable soybean substance known as okara by any of the above terms strikes me as ranging from unpleasant to downright offensive. Though in truth, no one has ever set out specifically to create okara, it’s a shame that such a vital component of the whole bean is often cast aside, still brimming with unrealized nutritional and culinary potential.
If you want to make soymilk or tofu, you’ve got to blend some beans, and what’s leftover after straining out the liquid is fresh okara. Still packed with impressive amounts of fiber, protein, and calcium, it’s stunning that the stuff hasn’t spawned a new superfood craze of its own. Pitifully hard to come by on grocery store shelves, some metropolitan areas might boast Asian markets savvy enough to carry this uncelebrated soybean substance, but manufacturers are more than happy to help with direct requests.
I was lucky enough to take away a heaping helping from my visit to Hodo Soy and have only just begun to explore the limitless recipe possibilities. It freezes beautifully and has a mild flavor that can agree with just about any dish. One of my favorite simple preparations is Bryanna Clark Grogan’s okara parmesan, but with the new abundance on hand, I wanted to explore farther beyond the typical okara preparations.
Protein bars are always in high demand; a perfect snack or light meal on the go, their only fault can be excessive sweetness or secretly lack-luster ingredients. Not so of homemade renditions, and this okara-based beauty turns the standard format on its head. Based almost entirely on soybeans in a number of different forms and gluten-free to boot, it’s a delicious change of pace that won’t leave you in a sugar coma soon after indulging.
The following recipe calls for dry okara, such as you would find resulting from commercial production. Okara borne of homemade tofu is generally wetter simply because home cooks don’t have fancy machines designed specifically for squeezing every last drop of moisture out of the pulp. Not to worry; just plan on baking the wet okara on the lowest temperature possible for a little bit longer before moving on to the toasting phase.
Super Soy Okara Bars
1/2 Cup Creamy Soynut Butter
1/2 Cup Light Agave Nectar
2 Cups Toasted Okara*
1/3 Cup Roasted Edamame
2 Tablespoons Toasted Black Sesame Seeds
2 Tablespoons All-Purpose Gluten-Free Flour
1 Teaspoon Vanilla Extract
1/2 Teaspoon Salt
*To toast your okara, preheat the oven to 300 degrees. Start with at least 3 cups of dry okara to ensure there will be enough for this recipe, and spread it out in a large baking pan to a thickness of no more than 1/2 inch. Cook for 1 – 1 1/2 hours, stirring every 15 – 25 minutes, until lightly golden all over and smelling wonderfully nutty. Cool completely before using or storing in an airtight container in the refrigerator for up to two weeks
After toasting the okara, raise the oven temperature to 350 degrees. Line an 8×8-inch baking pan with parchment paper or aluminum foil. Lightly grease and set aside.
From here on in, the procedure is very simple. Place all of the ingredients in a large bowl and mix well with a sturdy spatula. Stir until the batter is smooth (aside from the mix-ins, of course) and don’t be afraid to really have at it. There’s no gluten to worry about it, so keep mixing until everything is fully blended.
Transfer the batter into your prepared prepared pan, spreading it out to fill the space evenly and smoothing the top.
Bake 15 – 20 minutes or until golden brown and surface feel dry. Let the bars cool completely in the pan before using the parchment or foil as a sling to lift the whole lot out. Slice into single servings and wrap with plastic for later enjoyment. Store in an air-tight container in the fridge for up to a week to maintain maximum freshness.
Makes 8 – 12 Bars