Safe Ice "cream" Cake

Safe Ice "Cream" Cake!

-Rice Dream or other safe ice cream
-Crunchy cereal and/or crushed safe cookies
-Safe candy for decoration (optional)
... -Safe Margarine
-Serving dish that will fit into your freezer*

Scoop softened ice cream into a cake pan or other mold. I use a bit of Earth's balance in the pan. (Bundt pans work, as do cupcake tins.) You will need 2 pints for each round layer.

(This was made with a mini cake pan and 2 pints total.)

Freeze overnight until very hard.

Dip into a pan of hot water to release the "cake" from the cake pan.

If you have two layers, you can use crumbled cookie crumbs or cereal in between and you can roll the "cake" in crushed cereal. This gives it a little more support.

Put the unmolded cake back into the freezer* until ready to serve.

 

From Allergymoms Facebook page

Elise friendly blueberry muffins!

Ingredients:

1/4 cup margarine, softened
1/2 cup unsweetened applesauce
1/2 tsp. salt
1 cup sugar
2 cups flour
1 Tbs. baking powder
1 tsp. vanilla
1/2 cup soy or rice milk
2 cups fresh blueberries

Directions:

1. Preheat oven to 350°F.
2. Line muffin cups with paper liners or spray with nonstick spray.
3. Mix all ingredients together until moistened.
4. Divide batter evenly among the muffin cups (each should be filled 3/4 full).
5. Bake 35 minutes or until the tops are firm. Cool on a wire rack.

http://www.meatoutmondays.org/7days.htm#blueberry

How To Make Whipped Cream from a Can of Coconut Milk

This trick is simple: Chill a can of coconut milk, then scoop out the coconut fat that separates out and solidifies (leaving the watery liquid behind), and whip it just like whipped cream.

What You Need:

Ingredients
One 15-ounce can full-fat coconut milk
1 tablespoon sugar or more to taste (optional)
1 teaspoon vanilla or more to taste (optional)
Equipment
Large bowl
Hand beaters or a stand mixer

Instructions

1. Place the can of coconut milk in the refrigerator and leave it there until well-chilled; I left mine in overnight.
2. Open the can of coconut milk. There will be a firm, waxy layer on top.
3. Scoop out this firm layer coconut cream that has solidified at the top of the can.
4. Stop as soon as you reach the water at the bottom of the can; don't include anything but the solid cream. (You can use the water in smoothies, or just drink it straight.)
5. Place this cream in the bowl of a stand mixer, or a large bowl.
6. Turn your mixer or hand beaters to high speed, and whip the coconut cream for 3 to 5 minutes.
7. Whip until it becomes fluffy and light, with soft peaks. Mix in sugar or vanilla, if using.
8. Serve with fresh fruit, pie, or cobbler.
Additional Notes:
• I found that this lasted well in the refrigerator for several days.

http://www.thekitchn.com/thekitchn/how-to/how-to-make-whipped-cream-from-a-can-of-coconut-milk-152490

Mmmm Mmmmm... more goodies for Elise (and all of us)

Ingredients:

1 cup all-purpose flour
3/4 cup granulated sugar
1/2 cup natural unsweetened cocoa powder
1 tsp. baking powder
1/4 tsp. salt
1/2 cup unsweetened applesauce
1/4 cup maple syrup
1/4 cup plain, unsweetened soy milk
1/4 cup vegetable oil
1 tsp. vanilla extract
1/2 cup non-dairy semisweet chocolate chips
1/2 cup coarsely chopped toasted walnuts
Directions:
Heat the oven to 350°F and arrange a rack in the middle; coat an 8-by-8-inch square baking dish with vegetable oil; set aside.
Place the flour, sugar, cocoa powder, baking powder, and salt in a medium bowl and whisk to aerate and combine.
Place the applesauce, maple syrup, soy or nondairy milk, measured oil, and vanilla in a large bowl and whisk to combine; add the flour mixture and fold with a rubber spatula until just combined (do not over mix); fold in the chocolate chips and walnuts, if using; scrape the batter into the prepared baking dish and smooth out the top.
Bake in the oven until a knife inserted into the center comes out clean, about 35 minutes; place the pan on a wire rack to cool for at least 30 minutes before serving.
If not serving right away, cool completely, cover tightly, and store at room temperature; these brownies taste best if eaten within a day or two.

recipes@meatoutmondays.org

These will no doubt make Elise happy!!

Chocolate Chip Walnut Cookies

Ingredients:

3/4 cup vegetable oil
1/2 cup ripe bananas, mashed
3/4 cup organic sugar
1/2 tsp. salt
1/2 tsp. ground cardamom
1 1/2 cups whole-wheat pastry flour
3/4 cup all-purpose flour
1 tsp. baking soda
3/4 cup non-dairy dark chocolate chips
1/2 cup chopped walnuts

Directions:

1. Preheat the oven to 375 F and line a half-sheet pan with unbleached parchment paper.
2. In a large pot, combine oil, bananas, sugar, salt, and cardamom; warm over low heat for 2 minutes and whisk to incorporate; remove from stovetop and set aside.
3. Sift together pastry flour, all-purpose flour, and baking soda; add 1/2 cup at a time to the oil mixture and gently combine with a rubber spatula until no flour spots remain (about 2 mins).
4. Gently fold in chocolate chips and walnuts until well incorporated and forming a ball.
5. Place dough ball onto a cutting board; roll into a rounded log, approximately 16" x 3".
6. With a sharp knife, cut the dough into 12 even pieces; place on the cutting board and press down, rounding the edges, ensuring that all pieces are evenly sized. Using a small spatula, transfer to the half-sheet pan.
7. Bake for about 15 minutes; remove from oven and let set on sheet pan for 5 minutes.

http://www.meatoutmondays.org/7days.htm#cookies

I just have to leave out the walnuts and Elise can have HOMEMADE chocolate chip cookies... can't wait to try them. It's the little things that make us happy!

Root Beer Float Cupcakes

Ingredients:

1 cup rootbeer soda
1 tsp. apple cider vinegar
3/4 cup sugar
1/3 cup vegetable oil
1/2 tsp. vanilla extract
2 tsp. rootbeer extract
1 1/3 cups flour
3/4 tsp. baking soda
1/2 tsp. baking powder
pinch of salt
Frosting
1 cup vegetable shortening
3 cups confectioner’s sugar
2 Tbs. vanilla soymilk
2 tsp. vanilla extract

Directions:

1. Preheat your oven to 350 degrees and line a dozen cupcake tins with papers.
2. Combine the soda and vinegar and let stand for a few minutes.
3. Add the sugar and oil, whisking vigorously until slightly frothy; integrate the extracts, and gently introduce the flour, along with baking powder and soda, and salt (Note: be careful not to over-mix).
4. Distributing the batter between the prepared tins, fill cupcake liners approximately 3/4 of the way to the top.
5. Bake for about 18-22 minutes. Allow them to cool completely before topping with frosting.
6. Make the icing by combining room temperature shortening into a mixer; beat thoroughly until creamed, then add sugar and start on a low speed; incorporate soymilk and extract, and combine thoroughly.
7. Apply to cupcakes and have a great Mother's Day.

http://www.meatoutmondays.org/7days.htm#rootbeer

Recipe courtesy of:Fatfree Vegan Kitchen
Strawberry-Blueberry Tapioca Parfaits
Stirring often while simmering over low heat are the keys to keeping the almond milk from scorching.

3 cups almond milk, divided
1/3 cup small tapioca pearls
1 1/2 teaspoons cornstarch (or 1 tsp. arrowroot)
3 tablespoons sugar (agave nectar can be used, but it will make the tapioca slightly darker)*
1/2 vanilla bean, split lengthwise
1 pound strawberries, washed and stemmed
2 tablespoons agave nectar*
1 pint blueberries, rinsed and drained

Have ready: A deep metal bowl and a larger bowl, filled halfway with ice and water, that the metal bowl fits into with space around the sides.

Place 2 1/2 cups of almond milk and the tapioca into a heavy saucepan. Bring to a gentle boil, stirring occasionally, and then turn down the heat to a simmer. Stir well every few minutes, scraping the bottom and sides to prevent sticking. Cook until the tapioca pearls are mostly translucent, about 20 minutes.

Mix 1 tablespoon of the reserved almond milk with the cornstarch and set aside. Add the remaining almond milk to the pan along with the sugar and vanilla bean. Increase heat and return mixture to a slow boil. Continue cooking and stirring for 5 minutes. Stir in the cornstarch mixture and cook until mixture thickens.

Remove from heat and pour pudding into a deep metal bowl. Remove the vanilla bean, scraping it down with a spoon to draw out some of its seeds, and place the bowl in the prepared ice bath. Stir it every few minutes until it cools, about 10 minutes.

While the pudding is cooling, cut the strawberries in quarters. Put them in a food processor along with the agave nectar and pulse until coarsely pureed. Divide the puree among 6 small glasses (8-oz. juice glasses or wine glasses work best).

Once the tapioca is cool, divide it equally among the 6 glasses, spooning it gently atop the strawberry layer. Refrigerate for at least 15 minutes, until well chilled. Add a layer of blueberries to each parfait and serve.

*I haven't tried a sugar-free version, but I can see no reason why stevia couldn't be used to replace the sugar and agave nectar.

Servings: 6

Nutrition Facts
Serving size: 1/6 of a recipe (5.5 ounces).


Percent daily values are based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Though MyPoints are calculated using a formula similar to Weight Watchers Points ^TM, this site has no affiliation with Weight Watchers and does not guarantee the accuracy of this information.

Nutritional information is approximate and is not guaranteed to be 100% accurate. "Gluten-free" label is strictly a cataloging tag meant to be helpful for recipe searches and does not ensure that
the recipe is completely free of gluten. Always read ingredient labels carefully and contact manufacturers to make sure that products actually are vegan and/or gluten-free.

Copyright 2009 Susan Voisin and Fatfree Vegan Kitchen
blog.fatfreevegan.com
All rights reserved.  Ask first!