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Tiramisu (no bake, no eggs)

Tiramisu: the ultimate dairy and gluten filled treat. Luscious espresso soaked ladyfingers layered with creamy rum-touched mascarpone, dusted with dark chocolate. Sorry…drooling. Anyway, you’re in luck! Schar makes gluten free ladyfingers, like the great European company they are, and they’re tasty! Free of gluten, wheat, lactose, milk, and soy, it doesn’t get any better for us! Chocolate Covered Katie offers a cake base if that’s your cup of tea, but I’m all about easy and quick. I’m also not a fan of the raw eggs prevalent in many tiramisu recipes, since I react pretty badly to eggs. So here it is…easy, tasty, no bake, and it took me maybe 20 minutes to make. Swoon.

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Tiramisu

 Make a batch of super-strong coffee (flavored coffee will kick it up!)

Line a standard loaf pan with plastic wrap.

Mix together:

1 box Let’s Do Organic Creamed Coconut (run package under hot water to soften it up first)

3/4 c. vegan cream cheese (I used Trader Joe’s)

1/2 tsp lemon juice

1/2 tsp vanilla

1 tsp Rum extract (or a good splash of real rum)

1 Tbsp espresso or the strong coffee from above

5 Tbsp powdered sugar (or more, to taste)

Blend or mix until smooth (you won’t be able to do this by hand)

Put the strong coffee and a splash of rum or rum extract in a flat bottomed bowl.

Dip each ladyfinger (1 pkg Schar ladyfingers) into the coffee on both sides for a second or two, until it softens and soaks in, but be careful they don’t get soggy.

Arrange them in a single layer on the bottom of the pan, then spread half of the filling mixture on top (carefully!)

Grate dark chocolate (I used one infused with coffee and cardamom) generously on top, then add a second layer of ladyfingers and then filling.

Top with another generous layer of chocolate shavings.

Refrigerate for at least a couple of hours before serving, but take it out and let it sit at room temp for 10 minutes before serving it to let the filling soften somewhat.

You can use the plastic wrap to lift the whole cake out of the pan to make serving easier (and prettier), but do that right when you take it out of the fridge, or it’ll smush.

Enjoy!

 
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Posted by on October 15, 2014 in Dessert

 

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Surf Sweets Giveaway!

Some of the best holidays as a child revolve around one thing: getting candy. Easter baskets, 4th of July parade candy, Trick or Treating, and the good ole’ Christmas stocking filled to the brim with sugarplums. For a kid with allergies, holidays fall flat because these treats are off-limits, and for their parents, these holidays can be nerve-wracking. I’m here to tell you about (and GIVE you!) candy that you and your child can safely eat, and it’s delicious.

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I have TWO POUNDS of various Surf Sweets products to give away, 1 pound to each of the two winners!

Here’s the deal on the products:

Made with Organic Ingredients

No Artificial flavors or colors

Produced and Packaged in a facility FREE FROM the top 10 allergens! 

Non-GMO

Gluten Free

No High Fructose Corn Syrup

No Dairy/Casein

Nut-free facility

Soy free

Vegan and Vegetarian options

Made in the USA (click to find out where to get them in your area!)

Part of 1% for the Planet- they donate 1% of profits to environmental organizations!

They come in a variety of flavors, including:

Sour Berry Bears– these are probably my favorite of all the flavors. Not too sweet, not too tart, just a great balance of flavors. VEGAN

Jelly Beans, regular and spring mix- Make Easter fun again!

Peach and Watermelon Rings– these are so soft, and don’t have that nasty artificial flavoring taste because they’re made with organic fruit juice. VEGAN

Gummy Bears and Worms– in a variety of flavors, these are silky smooth in your mouth; none of that tacky, year old gummy texture here! I actually savor every bite.

Fruity Bears– enriched with vitamin C, VEGAN, and soy free!

Sour Worms– nicely sour, without having the Warheads-style burn in your mouth. VEGAN

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So how do you win them? It’s easy! Do any combination of these things that you feel comfortable with, then comment here or on Facebook and tell me which you did, leaving me your email address so I can contact you if you win! Each completed task gives you another entry! Please be honest with your entries. Thanks!

1) Follow this blog via email (see button on top right)

2) “Like” this blog on Facebook so you don’t miss any amazing recipes or giveaways (see button on top right)

3) SHARE the Facebook post about this giveaway with your family and friends

4) “Like” the Surf Sweets Facebook page

 

Thank you all for your entries! The winners are Jonelle C. and Nate L.!

 
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Posted by on June 27, 2014 in Reviews

 

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Grab the Gold

What do YOUR teenagers do when they’ve got a problem? Change the world? This one did. In one night, when she was 16 years old, Danielle Ontiveros created a gluten free, vegan protein bar that tastes like an oatmeal chocolate chip cookie!

There are so many protein bars out there that have a nasty aftertaste, and this has none of that nonsense! No trans fats, no preservatives, and no high fructose corn syrup! It’s also got 7 grams of fiber!

Each medal-shaped snack bar comes wrapped in winning gold foil decorated with laurel leaves. You can even get a free sample from the website to try it before you buy it (which you will).

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They also have a line of sublingual or water blended sports formula vitamins, minerals and amino acids.

So what’s in it? Organic, non-GMO oats, natural peanut butter, chocolate chips, and it’s sweetened with cane sugar! Only 193 calories per bar with 11 grams of protein. It’s the perfect size to keep in your purse, backpack, or gym bag to give you great, sustained energy on the go. “Because silver is not an option”

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Posted by on May 30, 2014 in Reviews

 

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Mango Pepper Salsa

Nothing screams “summer” to me in the middle of deepest, darkest winter like mango. I’ll eat a mango straight up for breakfast. I’d mango flavor SO many things if I had the option, but people would get sick of it. I’d also been introduced to jicama last summer while visiting my in-laws in California. I’d place the flavor somewhere between broccoli and cabbage, but biting into it gives the kind of crunchy, juicy, cool refreshment that a cup of ice water on a hot day gives. It’s amazing and I’m a little obsessed. Only recently did I realize that green bell peppers are the only gross ones…red, yellow and orange are delicious! I’d been avoiding bell peppers as a whole because I hated the green ones and figured the rest would be worse. I was so wrong. This salsa, while not spicy, is the perfect accompaniment to my Chili Lime Fish Tacos.

Mango Pepper Salsa

Mango Pepper Salsa

1 Mango, peeled and diced

1/2 Jicama, peeled and diced

8 mini sweet peppers, diced (I used a food chopper for this one and chopped them more finely than the others)

2 inches of a small bunch of green onion, sliced very thinly (just the greens)

4 Tbsp chopped fresh cilantro

Throw all of  it into a container, then squeeze the juice of 1 lime over it all and let the flavors mix for a few hours before serving. Make it the day before and it’ll be even better.

If you like it spicier, add jalapeño, finely chopped. Keep the seeds in if you like to roast your mouth.

 
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Posted by on January 18, 2014 in Side Dish

 

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Cranberry Almond Breakfast Cookies

If you don’t like coconut…I’m sorry. I love it! My sister sent me this recipe from the blog Kumquat, and it sounded delicious, but since it was -48 with windchill, no WAY was I going out for groceries, so I made do with what I had. I also used raw honey instead of agave, because agave is high fructose and highly processed, which is NOT what I’m going for here. I’m psyched about these cookies, because they’re super tasty, and will make breakfast a lot easier for me to remember. *Update* I think these would be super tasty with some Sunbutter, Almond butter, or Peanut Butter in them. Maybe even chocolate chips, if you’re look for more of a “trail mix” feel.

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Cranberry Almond Breakfast Cookies

Preheat oven to 350 degrees F and line a cookie sheet with parchment paper

Mix together in a medium sized bowl:

1 1/2 c. gluten free rolled (old-fashioned) oats

1 c. unsweetened coconut flakes (the big ones, not little ones)

1 Tbsp flax meal

1/2 tsp salt

3/4 c. chopped almonds

1/2 c. dried cranberries (this would be even more yummy if you had the orange flavored ones!)

In a small bowl, mash together

3 very ripe bananas 

1/4 c. coconut oil (in a liquid state)

1 Tbsp raw honey (use agave if vegan)

1 tsp vanilla

If you can’t get it to mash completely, use a whisk or an immersion blender

Add the wet to the dry, mix up until well combined and everything’s wet.

Press 2 Tbsp of the mix into a 2 1/2 inch round cookie cutter that’s been sprayed with olive oil.

Continue until mix is used up (will make just over a dozen cookies)

Bake for 25 minutes until golden and fragrant

 
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Posted by on January 6, 2014 in Breakfast, Dessert

 

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Nasi Goreng (Fried Rice)

A couple of years ago, I spent a month in Asia Pacific visiting my sister, and spent the month experiencing all the different cultural norms for that area. I ate a lot of “street food” and never got sick! I loved sate, lonton, whistlecakes, and especially this…nasi goreng. It’s the simplest meal but so tasty and GREAT for getting rid of leftovers. This is one of those infinitely customizable recipes…use whatever you prefer to eat!

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Nasi Goreng

3 c. cooked rice, day old (any kind)

In a large frying pan/wok, heat some oil and then saute

1+ minced garlic clove

1/2 inch minced fresh ginger

1/2 c. minced onions (whichever you prefer- yellow, green, white)

Add the veggies that need a longer cooking time to saute for a few minutes

1/2 c carrots, diced

3/4 c broccoli florets

You can add a cup or more of coleslaw mix or just shredded cabbage if you’d like…also delicious.

Add other veggies as desired: 1/2 c. mushrooms, peas (shelled or in pods), bell peppers…

If you have leftover mixed veggies, throw them in!

While the veggies are sauteing, add

2 tsp fish sauce (can be left out for vegan)

1 tbsp red chili paste or Sriracha

1/2 tsp sesame oil

2 Tbsp gluten-free soy sauce (coconut aminos, etc)

Keep it meatless or add

a handful of shrimp

or 2 diced chicken breasts (or leftover chicken)

or leftover pork or steak, cut up

or leftover bacon, diced

or a combination of any of these if you’re a carnivore

Once the meat is cooked, push the mixture to the side and pour in 1 egg, beaten. Egg can be left out if vegan. It’s just a nice little extra flavor- not necessary for a genuine flavor profile.

Let cook until just set and then add the rice and stir it all together, warming the rice as the flavors all blend.

Turn off heat, stir in 1 handful cilantro and let it wilt a bit. Squeeze lime juice over it all.

**Optional: serve with bean sprouts and sliced cucumber on top**

 
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Posted by on January 3, 2014 in Entree, Side Dish

 

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Peanut Butter Banana “Milkshake”

I was perusing Facebook today and found a friend in raptures over a banana milkshake she made. That sounded delicious, but naturally, I can’t add a bunch of French Vanilla ice cream like she did, and I wanted it to be a bit more healthy than that, anyway. I’m in Spring Cleaning mode (it hits me way early every year), so I’m all about using leftovers and partial containers; I had frozen bananas, and almost-empty natural peanut butter, greek yogurt (the only dairy I can tolerate), and almond milk. This was the result; feel free to modify to your heart’s content. This is a great shot of potassium, too!

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Peanut Butter Banana “Milkshake”

You can adjust the amounts and taste to your preference…even add some chocolate syrup to it if you’re a huge chocolate fan. As I blend, I taste test and adjust until it’s just right for my mood.

2 frozen overripe bananas

1/2 c. all natural peanut butter (just ground up peanuts)

Enough almond milk to give it a good milkshake consistency…probably 2 cups or so

3/4 c. plain greek yogurt (substitute So Delicious vanilla coconut milk ice cream for a special treat! Or just coconut milk yogurt- also keeps it vegan)

1/3 c. PB2 (a gluten-free, dairy free, all natural powdered peanut butter with cocoa powder in it…absolutely delish) 

if you don’t have PB2, you might want to get some…or just add extra peanut butter and as much cocoa powder as you feel is tasty

**If you want it a bit sweeter, add some raw honey or agave**

PB2’s entire ingredient list is this: Roasted peanuts, cocoa powder, sugar and salt, and is certified gluten free.

 
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Posted by on January 2, 2014 in Beverage, Breakfast, Dessert

 

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