Monday, May 21, 2018

Curried Sweet Potato Chunk Coconut Soup

Bowl licking good soup that combines sweet potato, coconut milk, and curry together.
A creamy, delectable soup will make anyone feel instant gratification, especially when coconut and curry are involved. On a market excursion, finding a purple sweet potato packed and cheaply priced, a good fulfilling meal was on the dinner menu. Quick, simple soup with hearty sweet potato as the star element offers a sweet versus savory and smooth, rich complexity. Your dearest friends wouldn't believe that a dish so wickedly velvety and full of flavorful textures could be this dairy free and delicious.  

Curried Sweet Potato Chunk Coconut Soup Ingredients and Preparation

1 sweet potato
2 1/2 cup full fat coconut milk
2 1/2 teaspoon curry powder
1/2 teaspoon turmeric
1 tablespoon coconut oil
1 teaspoon salt
1/4 teaspoon black pepper
pinch of ginger

Prepare sweet potato with salted boiling water. Cook for 30-40 minutes.
Pour out water. Mash the sweet potato until reaching desired amount of chunks.
Turn heat to medium, gradually adding coconut milk, curry powder, turmeric, coconut oil, salt, black pepper, and ginger and stirring it all evenly well for 8-10 minutes.
Turn off heat and serve.



Monday, May 14, 2018

Vegan Apple Chocolate Cake

Make tea parties more delightful with Apple Chocolate Cake.
So Mother's Day was yesterday. Last week, I made this beautiful little cake that my mom would probably love (well, if there had been a lemon version). Still, she loves chocolate.
This special, very creative Apple Chocolate Cake by Adrianna's Living Healthy With Chocolate Blog combines the love of sweet, divine chocolate bliss and scrumptious apples together as a cake. Although her recipe has eggs, the white vinegar substitute plays well in my remixed veganized version, bringing forth a modest sized dessert that would entice any guest for a generous helping.

Organic Lady Alice Apples for cake.
Moist, spiced cake packed with chocolaty goodness and apple bites and a rich, decadent frosting that is finger licking delicious.


Chocolate Apple Cake Ingredients and Preparation

3 cup flour
1/2 cup cacao or cocoa powder
1/2 cup cane sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup coconut oil, melted
2 teaspoon vanilla extract
1 1/2 cup unsweetened almond milk
1 tablespoon white vinegar
1 1/2 cup apples, chopped

Topping

1/2 chocolate chips (used Pascha's 100% Unsweetened Cacao Chips)
1/2 cup brown sugar
1 teaspoon coconut oil
1 teaspoon vanilla

apples slices for garnish

Preheat oven to 350 degrees. Prepare a cake pan (8" or 9") with coconut oil along the sides and parchment paper on the bottom.

Sift flour, cacao, sugar, cinnamon, nutmeg, salt, and baking soda together.
Combine coconut oil, vanilla, and almond milk.
Blend wet with dry ingredients. Add white vinegar.

Stir apples last. 
Pour batter into prepared cake pan.
Bake for 20-30 minutes.

To make topping: combine cacao (or chocolate) chips, brown sugar, coconut oil, and vanilla together in a steel bowl over boiling hot water.

Once cake is ready and cooled, spread with chocolate icing over top. Add apple slices and layer with remaining icing.

Sample a slice.

Yum!


Monday, May 7, 2018

Vanilla Coconut Milk Ice Cream With Sea Salt & Almond Dark Chocolate Candy Bar Swirl

Ice cream season is underway!
I must have stated this a thousand times on here: for many birthdays, my mom baked/and or bought chocolate frosted chocolate cake and pair them with chocolate flavored ice cream. Chocolate overload city much, but why complain? I loved, loved chocolate anything and she knew it. However, inwardly I preferred chocolate chip or chocolate swirl.



Yesterday, I created my first ice cream of the growing hot spring versus summer season. A few ingredients combined together brings a reminder of my old favorites. Fair trade certified, Food Empowerment Project recommended chocolate by Taza Chocolate is the star of the show, little irresistible bites of scrumptious chocolate bar nestled in the framework of coconut milk vanilla ice cream-- a real splendid treat.

Vanilla Coconut Milk Ice Cream With Sea Salt & Almond Chocolate Candy Bar Swirl Ingredients and Preparation

1 can full fat coconut milk, refrigerated
1/2 cup cane sugar
2 teaspoon vanilla extract
1 Taza Chocolate Sea Salt & Almond

In a blender or food processor, combine coconut milk, cane sugar, and vanilla.
Bring pot of hot water to boil.
In a steel bowl, place broken chocolate bar pieces and stir as it gradually melts.

Melted chocolate action. Some of bars remain intact. 
Pour vanilla and coconut mixture over the warm chocolate, stirring to create swirls, scraping from the bottle before the chocolate cools. Be quick. Once to desired concoction, place cellophane over the bowl and freeze for six to eight hours (or overnight).

I stored my ice cream in the freezer overnight. Perfect after dinner dessert all scooped out.



The perfect yum.

Wednesday, May 2, 2018

Miniature Garlic, Herb, and Nooch Soft Pretzels

Hot soft pretzels and "cheese."
I have missed baking pretzels-- a favorite baking snack. I have seen them all over the place, at art openings, shopping complexes, and movie theaters. Those are often made with butter and a hint of whey.
Last night, the craving struck like lightning. I answered the call. After all, it doesn't take much to make pretzels. Every ingredient is readily available in the pantry. Pretzel making is similar to pizza dough. There is art in kneading, in working hands in the flour and oil, pinching and pulling, enjoying the fragrant garlic and the look of the golden oil coating pliant brown dough.
Once the shapes are made and the baking sheet is in the oven, heaven is moments away. The smell fills the whole kitchen. Torturous minutes tick away as the mouth waters and eyes stare longingly at the lit oven door.
Alas, the chewy, crisp pretzels are warm and tasty. Easily the best batch that I've ever made so far.

Miniature Garlic, Herb, and Nooch Pretzels Ingredients and Preparation

3/4 cup warm water
2 teaspoon sugar
1 teaspoon dry active yeast
1 teaspoon salt
1 teaspoon garlic
1/4 black pepper
3 cup flour
3 tablespoon olive oil

3 cup water
2 teaspoon baking soda

2 teaspoon Italian seasoning
1 teaspoon nutritional yeast
1 teaspoon garlic powder

Mix water, sugar, and yeast together. Let sit for five minutes.
Add salt, garlic, and black pepper. Stir in one cup of flour at a time.
Massage and knead dough with olive oil.
Place dough in a bowl and cover.
Let sit for a hour or two.

Formed pretzel shapes. Some better than others. Managed to make ten.
Preheat oven to 400 degrees.
Bring water and baking soda to boil. Add one pretzel at a time.
Once pretzels float up, they're ready to be taken out. Let drip before placing on baking sheet.

Sprinkle Italian seasoning, garlic, and nooch on the pretzels. Bake for 15 minutes.

Hot and fresh from the oven.

A bowl of pretzels makes anyone happy.

Pretzels with smoky cashew cheese sauce for dipping.

Amazing!