Carrot Chocolate Cookies March 24, 2011

You won’t taste the carrots in these yummy cookies.

Makes 1 1/2 dozen cookies

4 large roughly chopped carrots

1/2 semisweet cup chips, melted

1/3 cup vegan butter

1/3 cup maple syrup

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 cups whole wheat pastry flour

1 teaspoon baking powder

1/4 teaspoon ground cinnamon

1/2 cup finely chopped raw walnuts (optional)

Preheat oven to 350 degrees F. Oil 3 baking sheets. Process the carrots in a food processor until ground but not pureed. Remove 1 cup of the ground carrots and place it in a bowl. Add the vegan butter substitute, melted chocolate, sugar and vanilla and mix using an electric mixer until smooth. In a separate bowl, combine the dry ingredients. Add to the wet mixture until just combined.

Bake about 15 minutes or until set with firm edges. Let cool for 4 minutes on baking sheets then cool completely on racks. Store in a sealed container.

Chocolate Coconut Cookies (vegan, gluten-free, sugar-free, soy-free) March 22, 2011

These tasty cookies are easy to make and mix up in one bowl.

Makes 1 1/2 dozen cookies.

1 cup unsweetened dried coconut flakes or shreds

1/2 cup brown rice flour

1/2 cup white rice flour

1/4 cup dark unsweetened cocoa powder

1/3 cup xylosweet

1 tablespoon baking powder

1 /4 teaspoon sea salt

3/4 cup unsweetened almond or other nondairy milk

1/4 cup canola oil or light olive oil

1/2 teaspoon pure vanilla extract

Preheat oven to 350 degrees F.

Mix the dry ingredients in a large bowl.

Add in the wet ingredients and mix until just combined.

Form 1 1/2 inch balls.

Bake on an oiled baking sheet for about 14 minutes, or until set.

Store in a sealed container.

Enjoy!

Love,

Sharon

www.sweetutopia.com

Pumpkin Streusel Coffee Cake September 28, 2010

Pumpkins are our not-so-little garden miracles. Our friendly squirrels get ahold of the pumpkin we put on our front steps each fall. Later in the summer, we notice a pumpkin plant growing in the front landscaping. The first year yielded one massive pumpkin, and this year is looking like a real harvest, with over a dozen orange blooms so far. So we celebrate pumpkins at my place! Enjoy this nutrition-packed cake anytime and don’t feel guilty. It’s full of whole grains and pumpkin, which is loaded with fiber, beta carotene and other nutrients. And it tastes fabulous! It is a cake that appeals to the masses.

Yield: 12 servings

3/4 cups organic brown sugar

1/2 cup vegan butter substitute, at room temperature

1 cup solid-pack canned pumpkin
1/3 cup maple syrup
3/4 cup soymilk

1 1/2 teaspoons white vinegar

1 teaspoon vanilla

2 cups whole wheat pastry flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon
1/4 teaspoon ground nutmeg

1/4 teaspoon salt

Streusel Topping

1/4 cup granulated sugar, brown or turbinado sugar

1 1/2 teaspoon cinnamon

3/4 cup chopped walnuts or pecans

Preheat oven to 350 degrees F. Grease and flour a 9-inch spring form pan. Beat the sugar and vegan butter substitute until smooth. Add the pumpkin and maple syrup and mix until smooth. Stir in the soymilk, vinegar and vanilla. In a separate large bowl, mix the flour, baking powder and baking soda. Add the flour mixture to the wet mixture and stir until just combined. Pour half of the cake batter into the pan evenly.

To make the streusel, combine the sugar and cinnamon. Toss in the nuts.

Sprinkle half of the streusel topping over the batter. Add the rest of the batter evenly and top with the rest of the streusel topping. Bake for 40 minutes, or until the cake is golden brown on top and the center bounces back slightly when pressed, and a toothpick inserted into the center of the cake comes out clean.

(you can substitute other flours, like 1 cup unbleached wheat pastry flour and 1 cup spelt flour)

Zesty Mediterranean Orzo August 9, 2010

Serves 4
This is my favorite orzo dish! It’s full of tangy things, and is great as a meal on its own
or as a side dish. You can even chill it to make a salad.

8 ounces dry orzo pasta (about 1 1/3 cups) + 1 teaspoon salt
1/3 cup cooked or drained, canned garbanzos (chick peas)
1/4 cup olive oil
5 cloves garlic, finely chopped
1/2 large or 1 small onion, finely chopped
2 tablespoons finely chopped olives
1 tablespoon lemon zest (or zest of 1 large lemon)
1 1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup finely chopped fresh herbs (parsley, basil, oregano)
1 1/2 teaspoon fresh lemon juice

Cook the orzo. Add 1 teaspoon salt to the cooking water. When the orzo is cooked,
drain but set aside 1/4 cup of the cooking water.
Sauté the garlic and onions in the olive oil in a large sauté pan on medium-high heat.
When the garlic and onion are light brown, add the olives and mix.
Stir in the lemon zest, salt and pepper. Remove from heat.
Add the herbs, lemon juice and 1/4 cup cooking water and stir well.
Serve immediately.

2-Ingredient Chocolate Ice Pops (Vegan, Gluten-free, Soy-free, Nut-free) July 27, 2010

These simple ice pops unbelievably use only 2 ingredients, and are insanely rich and creamy-dreamy. Don’t bother trying to find prepared vegan frozen treats when you can whip these up in under 5 minutes.

Makes 4 ice pops

1 cup organic coconut milk at room temperature (full fat)

1/2 cup dark chocolate chips

Melt the chocolate and combine with the coconut milk in a blender or food processor.

Pour into ice pop molds. Freeze completely and run the bottom of the molds under warm water to release.

Double or triple this recipe easily.

Chocolate Almond Tart May 25, 2010

Crust

1 cup ground almonds

1/2 cup vegan butter substitute, slightly softened but not at room temperature

1/2 cup soy cream cheese

1 tablespoon granulated sugar

2/3 cup all-purpose flour

Filling

1 cup (6 ounces) semisweet chocolate chips

1/4 cup granulated sugar

1 tablespoon vegan butter substitute

1 container (8 ounces) tofu cream cheese

1 cup soymilk

1/4 cup cornstarch

1 teaspoon vanilla

2 tablespoons slivered, lightly toasted or raw almonds

Preheat oven to 325 degrees F. Oil a 9-inch tart pan with a removable bottom.  If you don’t have one you can use a 9×9 square pan. Beat the vegan butter substitute, cream cheese and sugar using an electric mixer, until creamy. Add the flour and ground almonds and knead with your hands until just combined, but not mushy. Do not overwork the dough. Cover the dough with plastic wrap and refrigerate it for at least a half an hour, and up to two days. Press into pan and up sides. Bake 25 minutes then let cool.

To make the filling, melt the chocolate, sugar and vegan butter in a double boiler over gently simmering water or in a glass or ceramic bowl in the microwave. Add the mixture to a blender or food processor. Add the cream cheese, soymilk, cornstarch and vanilla and process until smooth and creamy, scraping down the sides as needed. Pour into the crust. Sprinkle the almonds over the filling and press down slightly so they stick. Bake 25-30 minutes until the edges are set but there is still movement in the center of the filling. Let cool then refrigerate several hours or overnight before serving.

Love,

Sharon

www.sweetutopia.com

Coconut-Lime Agave Cream Pie May 12, 2010

photo: http://www.milanphotography.com

I love this tangy, creamy pie that is agave-sweetened. Use any kind of agave you prefer.

Yield: 8 servings

1 1/2 cups silken tofu

1 cup full fat coconut milk

1/2 cup sweetened shredded coconut

1/2 cup agave nectar

1/4 cup cornstarch

1/2 tsp vanilla

1/2 t coconut extract

½ t lemon extract

1 tablespoon plus 2 teaspoons lime juice

Zest of 1 lime

1 prepared pie crust (such as graham)

Blend the tofu, coconut milk, shredded coconut, agave nectar and cornstarch in a blender or food processor. Cook all for about 8-10 minutes on medium heat until the mixture thickens slightly without coming to a boil, whisking often. Quickly transfer the mixture to a large bowl and whisk in the lime juice, extracts and zest until the mixture is smooth and pour into the pie crust. Chill several hours before serving, and keep refrigerated.

Love,

Sharon

www.sweetutopia.com

African Banana Dessert (vegan, gluten free) May 11, 2010

Here’s a quick, easy and exotic dessert!

Serves 4

1 Tbsp vegan butter substitute

2 Tbsp firmly packed brown sugar

1/4 tsp ground cinnamon

2 large bananas, medium-ripe

1/4 cup orange juice

1 tablespoon lemon juice

1/3 cup shredded coconut

3 tablespoons  finely chopped or partially ground unsalted peanuts

Preheat oven to 375 degrees F.In a small bowl, melt butter in the microwave, about 25 seconds. Stir in brown sugar and cinnamon until well blended. Oil a 9-inch square baking pan. Peel bananas; cut each banana lengthwise in half. Place cut-side down in baking pan. Sprinkle the bananas with the orange and lemon juices. Sprinkle the brown-sugar mixture over the bananas. Sprinkle with the coconut and peanuts. Bake for about 10 minutes, or until bananas are lightly browned. Serve warm. Great with nondairy vanilla ice cream too!

Papaya Lime Drink May 3, 2010

photo: http://www.milanphotography.com

So refreshing and healthy!! (And it’s extra good with rum in it.)

1 1/2 cup fresh papaya chunks

2/3 cup nondairy milk

1 tablespoon fresh lime juice

1 tablespoon agave nectar

Blend all ingredients in a blender. Serve with lime and fruit wedges.

Love,

Sharon

www.sweetutopia.com

Mocha Orange Ginger Rice Pudding (Vegan, Gluten-Free)

A rich, grown-up version of rice pudding.

Serves 6

3/4 cup white basmati rice, unrinsed

2 cups water

1 1/2 cups silken tofu, well-drained

1/2 cup granulated sugar

1/4 cup water

1 teaspoon instant coffee granules

pinch salt

2/3 cup dark chocolate chips

1/4 cup chopped candied ginger

1 teaspoon vanilla

1 1/2 teaspoons orange extract

Cook the rice and water in a medium saucepan over low heat around 15 minutes or until most of the water is absorbed and the rice is almost tender.

Meanwhile, start to make the cream. Blend the tofu, water, coffee and salt in a food processor or blender, until smooth.

Add the mixture to the cooked rice. Add in the chocolate chips and ginger. Cook over low heat until the chocolate is melted. Stir in the vanilla and orange extracts and mix well. Remove from heat and spoon into bowls. Serve chilled.

Love,

Sharon

www.sweetutopia.com