"Nestle's" Crunch

2 C Carob Chips (I get mine from WinCo. Make sure your carob chips are sweetened.)
1/2 C Peanut Butter or Almond Butter (Almond butter gives it a milder flavor)

1 C Rice Crispies or Cheerios
1/2 C fine Coconut
1/2 C Walnuts
1/2 C Raisins

Melt carob chips in double boiler then add the peanut butter. Mix well. Add the rest of the ingredients. Drop carob balls (Use small size ice cream scoop) onto cookie sheet covered with wax paper. Refrigerate. Enjoy!

"Reeces" Peanut Butter Cups

1 1/2 cups Carob Chips (I use the carob chips from WinCo)

1 cup Smooth Peanut Butter

1/2 cup crunchy Peanut Butter

Cup cake papers (small)

Melt carob chips in double boiler and add the 1 cup peanut butter. Mix together well.

THE HARD METHOD: Put spoonful of mixture on bottom of cupcake paper. I use a cake frosting device that I picked up from Michaels, it works great. Put cupcake cups in fridge until carob sets up. While waiting to harden leave the rest of the carob in the double boiler. When carob is hardened add crunchy peanut butter to each cupcake paper and top with the rest of the hot carob and refrigerate.

THE EASY METHOD: Put half the melted carob on a cookie sheet that has been lined with wax paper. Harden in refrigerator. When hardened spread crunchy peanut butter on top of hardened peanut butter. Then spread the rest of the remaining carob on top of the crunchy peanut butter. Yummy!

Lovely Lemon Pie

3 c Pineapple Juice

½ c Soy Milk Powder (You can use cashews in place of Soy Milk Powder. Must be blended well with 1 cup of pineapple juice before you add the remaining ingredients.)

½ tsp Lemon Extract

3 Tbs Lemon Juice

¼ tsp Salt

1/3 c Honey/Agave Nectar

½ c Corn Starch

1/3 c Frozen Concentrate Orange Juice

1 Tbs Grated Lemon or Orange rind.

1. POUR Pineapple Juice and all other ingredients into a sauce pan.

2. BRING to a boil.

3. REDUCE to medium heat.

4. STIR slowly and constantly to keep from scorching.

5. When mixture is thick and has lost its milky appearance it is done.

6. POUR into baked pie crust.

Crumbly Crust

2 c. Whole Wheat Flour

½ c. Rice Flour

2 T Soy Flour

½ c. Olive Oil

1 t Salt

1. MIX all ingredients together.

2. PAT firmly into pie dish.

3. BAKE at 350* for 15 min.

4. Crust will be delicate and crumbly.

Some folks think that the crust is the best part of the Lovely Lemon Pie.

Happy Cookies

Also called Omega-3 Cookies. These cookies have the ingredients to help decrease depression. Besides that they are YUMMY!

2 1/2 c. ground walnuts

2/3 c. whole wheat pastry flour

1 tsp salt

1/3 c ground flax seed (I grind in small coffee grinder)

1/3 to 1 c. dried fruit or carob chips (or combo) opt

1/2 c. + 2 Tbl. maple syrup

2 tsp vanilla

Preheat oven to 350*

Mix ingredients in order given. Drop by spoonfuls (I use small ice cream scoop) onto Pam sprayed cookie sheet. Flatten with a plastic fork (plastic will not stick to dough). Dough will be sticky.

Bake 10-15 min. Check often. Bake until golden brown around the edges. Eat them up and be happy!

COCONUT CREAM PIE

Serves: 6

Prep: 20 Min

I have always LOVED coconut cream pie. But since I have become a vegan (about 30 years ago) I have not found a good vegan coconut cream pie recipe. But just the other day I found a recipe that was pretty good but I did a bit of tweaking. It comes pretty close to the real thing. It is a very YUMMY recipe!

Ingredients

* 1/3 of a 16 ounce silken tofu or 1/2 carton of the silken Mori Nu Tofu.

* 1/2 of a carton of Silk French Vanilla Creamer or Coconut Vanilla Creamer. Whiz in the blender with tofu.

* 1/3 cup Agave Nectar

* 4 tablespoons cornstarch

* 14 ounces coconut milk (from the can)

* 1 teaspoon vanilla

* 1/8 teaspoon coconut extract

* 1/2 cup lightly toasted shredded coconut (Watch closely while toasting. Trust me, coconut is easy to burn!)

* 1/8 tsp salt

Directions

Blend tofu with the coconut and French Vanilla Cream until smooth, set aside.
In a saucepan over medium heat, whisk together sugar (Agave Nectar) and cornstarch, slowly adding the coconut milk/tofu mixture.
Continue to stir over medium heat until thick.
Once the mixture has thickened, fold in the vanilla, coconut extract and shredded coconut.
Pour mixture into pie crust and garnish with extra shredded coconut.
Chill before serving.
Option: Try adding one or two tablespoons of carob powder. It makes a lovely "Chocolate" like cream pie. Enjoy!

Coconut Ice Cream

1 can coconut cream (I found mine at the Asian Market(
1 carton of Silk French Vanilla Cream (not absolutely necessary. I have made it without and it is fantastic!)
1 tsp coconut flavor
1/8 tsp salt
1/3 cup Agave Nectar

Blend all ingredients until well combined. Chill for at least one hour. Pour into chilled ice cream canister (the old fashioned kind or the modern no ice/salt ice cream maker). Process. It is best to eat this ice cream fresh as it does not retain its soft creaminess once it is frozen in the freezer.

Variations:

Mint Carob Chip

Using the same ingredients above blend in a few drops of mint flavor; a drop or two of green food coloring; 1/3 box Mori Nu Tofu; add, the last few minutes of the freezing process, 1/4 cup chopped up carob chips. Wallah! you have carob mint ice cream. Yummy!

Vanilla Bean Ice Cream

2 can (each can: 14 ounces) coconut cream
1/3 cup Agave Nectar
1 cup Almond Breeze Milk
1/8 tsp salt
1 tsp French Vanilla
1 Vanilla Bean

Whiz coconut cream, Agave Nectar, Almond milk, French Vanilla and salt in blender. Slice Vanilla Bean down the middle of the bean and scrape the tiny seeds out of the pod. Add the seeds to your ice cream mixture and freeze in your ice cream freezer of choice. This is the BEST home made vegan Ice Cream we have had so far.

Be creative and try adding your own favourite ice cream flavours. If you don't have Silk French Vanilla Cream, no worries, it taste GREAT without it. We tried it the other day with just Coconut Milk, Agave Nectar, coconut flavour, mint and WOW! It really doesn't even need the Silk at all.

Lizzy's Frozen Yogurt with Summer Berry Swirl

4 cups plain or vanilla soy yogurt (we used Whole Soy Yogurt)
2/3 cup agave nectar (do the taste test. You may want more or less)
2 Tb Vanilla (if using vanilla yogurt only add 1 Tb)
Pinch of salt
1/2 cup raspberries
1/2 cup blueberries
1/2 cup blackberries
1 tsp lemon juice

In a bowl whisk together the yogurt, 1/2 cup agave nectar, vanilla and salt. Put mixture into your ice cream maker. We used a Cuisinart (Ice free and rock salt free) and turn it on.

In another bowl combine the berries with lemon juice and a squirt of agave nectar. Crush the berries until they release some juices. Cover the mixture and refrigerate until ready to use.

When the ice cream thickens spoon the berries into the ice cream and let it mix in a bit with the yogurt ice cream.

Serve frozen yogurt as a parfait in a tall narrow glass assembled with granola, yogurt and top with cream and a berry or two. Yummy!

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PUMPKIN PIE

1 14 oz can pureed pumpkin

1 c vanilla soy milk

½ c pure maple syrup

½ c sucanat or coconut sugar (I used Coconut Sugar. It makes the pie darker but Oh so tasty!)

3 Tb cornstarch

½ tsp salt

½ tsp cinnamon

Smidgen of powdered cloves

1 unbaked pie crust

Mix canned pumpkin, Soymilk (or other non dairy milk), maple syrup, cornstarch, salt and spices.
Blend in blender or mix with electric mixer.
Pour into an unbaked pie shell
Bake 1 hour in a preheated oven of 350*
Let pie cool on rack before refrigerating
The pie will get more firm as it cools.
Top with non-dairy whipped topping. Try Coconut Cream. Yummy.
Serves 8

PIE CRUST

1 c unbleached flour

1 c whole wheat pastry flour

½ c extra light olive oil

1 tsp salt

½ c boiling water

Mix salt and flour
Pour water and oil in all at once
Stir with a fork
Roll between 2 sheets of waxed paper
Remove top paper
Lay Crust side down.
Flute edges
Double pie crust
Bake as pie recipe indicates

You can vary the whole wheat pastry flour to use more or less, as long as the total flour measurement comes to 2 cups.

COCONUT CREAM

Ingredients:

I can coconut milk

Stevia to taste

2 tsp vanilla

scant salt

Refrigerate coconut milk at least 1 hour before use. (always keep a couple cans in the fridge)
Spoon out thick coconut cream, after refrigerated, from can and put in mixing bowl.
Discard or drink remainder of coconut water.
Whip coconut cream until it begins to thicken.
Add slowly agave nectar and salt.
Serve over pancakes, waffles and pies. Yummy!

CRANBERRY SAUCE

Ingredients:

2/3 cup agave

¾ cup water

4 cups (1 12-oz package) fresh or frozen cranberries

Optional Pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice.
Method:

Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.
At this point you can add all number of optional ingredients. We typically mix in a half a cup of roughly chopped pecans with or without a few strips of orange zest. You can add a cup of raisins or currants. You can add up to a pint of fresh or frozen blueberries for added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.
Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.

Cranberry sauce base makes 2 1/4 cups.

Heidi's Place

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