One of the first recipes that I shared here, was for a simple, nut and seed granola. I figured that since that was over two years ago, we were long overdue for another.
I imagine that this one has Julia Child rolling over in her grave, but here we go… Today I bring you vegan blueberry flaugnarde!
If you’ve never heard of flaugnarde, don’t worry; until this week, neither had I. The paper I grab to read at work (on breaks, of course :-)), has a recipe of the day. This week, they presented a dish they called Raspberry Clafoutis. It was so pretty and so elegant looking, I had to try it! So I tore out the page and took it home.
Knowing nothing about this dish, I decided to take to Google. The first thing I learned was there is actually no such thing as a raspberry clafoutis. A clafoutis is only made with cherries. If other berries or fruit is used, then it becomes a flaugnarde… No big deal, so I’m making a flaugnarde!… I also learned that it’s a french dessert, heavy in eggs and cream. Recipes like that can be tricky for a vegan, but luckily, the version from the paper was obviously not traditional and used a lot more flour than most recipes would. This made it much easier to veganize.
Having never tasted a flaugnarde, I really couldn’t tell you if it was at all like the traditional versions. But the texture was described as a cross between a custard and a pancake, and I would say that accurately describes mine. More importantly, it tasted delicious, and I now have a new fancy pants dessert to serve at my next summer dinner party!
Vegan Blueberry Flaugnarde
1 1/2 cups Pureed Soft Tofu
3/4 cups Coconut Milk (canned, full fat)
5 tbsp Non-Dairy Milk (I used almond)
1/2 cup Maple Syrup
1 tbsp Vanilla Extract
1/2 tsp Salt
1/2 tsp Baking Powder
1 cup All-Purpose Flour
1 cup Frozen Blueberries
Icing Sugar (optional)
Preheat oven to 350°F and grease a 10-inch spring form pan.
Blend pureed tofu, milks, maple syrup, vanilla, and salt until thoroughly combined (I used an emersion blender). Add baking powder and flour, and blend until smooth (stopping once to scrap sides).
Pour batter into prepared pan and scatter blueberries over the top.
Bake for 40 minutes, until set.
Best served fresh and warm. Dust with icing sugar before serving, if desired.
They say that breakfast is the most important meal of the day, but it’s my most neglected. It seems that every morning, I’m rushing out the door to somewhere. Rushing to catch my train to work, or hurrying to the animal shelter. The only morning I’m not running late for something, is Saturday. And on my “day of rest”, I hardly feel like jump out of bed to cook a hearty meal.
So what do my breakfasts consist of? More often than not, a banana, chased by a mouthful of peanut butter. Or, if I have a little more time, I may indulge in a bowl of cold cereal. Not very exciting, but it gets the job done… This week, I tried something different, baked oatmeal.
Whole grain, sugar free, and easy to put together; this oatmeal firms when cooled so it can be cut into squares and eaten without utensils. In the morning, I just grab a square and go. That’s even faster than a banana!… Obviously this isn’t your traditional, boiled oatmeal. Expect a lighter, fluffier texture… If, like me, you’re strapped for (breakfast) time, this is something you’ll want to try.
Baked Oatmeal with Pineapple
3 cups Rolled Oats (not quick or instant)
1/4 cup Ground Flaxseed
1/4 cup Date Powder (I used Bob’s Red Mill)
1 1/2 tsp Baking Powder
1/2 tsp Salt
1 – 14 oz (398 ml) can Crushed Pineapple, with juice (not the kind in syrup)
2 1/2 cups Non-Dairy Milk (I used almond)
1 tsp Fresh Grated Ginger
1 tbsp Shredded Coconut (unsweetened)
Preheat oven to 375°F and grease an 8-inch baking pan.
Stir together the rolled oats, flaxseed, date powder, baking powder, and salt. Set aside.
Mix together the pineapple (with the juice), milk, and grated ginger. Add to the oatmeal mixture and stir until thoroughly combined.
Spoon oatmeal into baking pan and smooth surface. Sprinkle coconut over the top.
Bake for 35 – 45 minutes, until the center feels set. Allow to cool for 10 minutes before serving, or cool completely (I refrigerate it for several hours) before cutting into squares.
Store in refrigerator.
For those of you who may not have been introduced to him yet, meet Harvey Dent.
Harvey is my beloved fur baby… my pride and joy… my crazy feline companion. He’s a tough little surviver with a big loving heart. His favorite time of day is bedtime, when he snuggles up with me on my pillow (or hogs it, however you want to see it). He fakes hairballs, when he feels he’s being ignored (you have to see it to believe it). And he is not fully convinced that he is not a vegetarian.
Recently, Harvey discovered the wonderful world of peanut butter. He liked it so much, that I wondered if I could make a cat treat out of it for him.
These treats are soft and chewy, made up of only a handful of ingredients, and are free of both wheat and soy. Harvey loves them, as you can tell by his invasion of the photo shoot.
Before making the treats, you may want to check that the cat in your life likes peanut butter too. Harvey, after all, is a bit of an oddball. But if they give peanut butter the paws up, I’m sure they’ll love the treats as well.
Peanut Butter Cat Treats
1/2 cup Buckwheat Flour
1/2 cup Quinoa Flour
1/4 tsp Baking Soda
1/2 cup Smooth Peanut Butter (I used natural)
1/2 cup Applesauce, unsweetened
Preheat oven to 350°F.
Stir together the flours and baking soda. Set aside.
Stir together the peanut butter and applesauce until thoroughly combined and smooth. Scrape into the flour mixture. Stir until it becomes difficult to stir, then finish incorporating the flour by kneading it into the dough.
Roll out the dough to 1/4″ thick then transfer to an ungreased cookie sheet… I rolled mine out on a sheet of parchment paper, then just pulled the whole thing over onto the cookie sheet.
Bake for 10 minutes. Immediately transfer to a cutting board and slice into cat sized treats (mine ended up being about 1/2″ x 1″). Spread the cut up treats over the cookie sheet and bake for another 2 minutes.
Cool completely before serving.
Store tightly covered, in the refrigerator for up to 2 weeks… I keep a small jar in the refrigerator and freeze the rest (refilling the refrigerated jar when depleted).
Did you know that February 5th was World Nutella Day?… Until recently, me either… It wasn’t until I noticed a pattern of recipes emerge (some using the spread, some making their own homemade version of it), that I became aware something was up.
In my pre-vegan days, I loved Nutella… And I’ll be honest, sometimes I still miss it, but not because I want to eat it out of the jar with a big spoon (not that I’m saying that ever happened ;-)). No, I miss it because bouncing around Pinterest I keep getting inspired by these great ideas that use it as their feature ingredient. Just because I’m vegan, doesn’t mean I don’t want to join in the chocolaty hazelnut fun! So, like many before me, I began my DIY Nutella journey.
Do a quick search on chocolate-hazelnut butter and you’ll find that just about every food blog has their own version of this spread. I’ve tried quite a few, and some are very good too, but there seems to be one glaring oversight. Not every kitchen is lucky enough to have a food processor, yet I can not recall seeing one recipe that did not require the use of this gadget. I decided that needed to change.
Thinking back to my Nutella days, recalling textures and flavours, I came to the conclusion that Nutella is not much more than chocolate hazelnut ganache. That’s when everything just fell into place, and I came up with the idea to combine store bought hazelnut butter with chocolate ganache… mmm, chocolate ganache. Can’t go wrong with that :-)
Easy Chocolate-Hazelnut Butter
1/3 cup Non-Dairy Creamer (I used So Nice)
1/2 cup Semi-Sweet Chocolate Chips
5 tbsp Hazelnut Butter, well stirred (I used store bought)
2 tsp Agave Nectar
1/16 tsp Salt
In a saucepan, over high heat, bring creamer and salt to a simmer. Remove from heat and add chocolate chips. Stir until smooth. If needed, return saucepan to burner and warm over low heat, stirring constantly (be careful not to burn the chocolate).
Add hazelnut butter and agave to chocolate mixture. Stir until thoroughly blended and smooth (again, returning to heat if needed).
Spoon into container (with a tight fitting lid) and place in refrigerator to cool. Do not cover (to prevent condensation residue).
After about an hour in the refrigerator, you will probably notice the mixture had separated a bit. Give it a good stir, and it will smooth back out. Cover and return to refrigerator.
Let the spread set for several more hours or over night.
Store in the refrigerator.
Makes about 1 cup.