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Posts Tagged ‘dessert’

Hi everyone!

My name is Caroline and I’m super excited to share this post with you all. Like the Hungry Birdie herself, I am also a law student – studying across the pond in a town called Canterbury (yes from the tales!). As a self-professed cheese aficionado, I have to admit I wasn’t always so thrilled with the idea of vegan cooking. I expected the ingredients to be completely foreign and inaccessible, but reading Robin’s blog inspired me to try a few new recipes (Winter potato salad, Penne with sun dried tomatoes and walnuts… Mmmmm!). And while you probably won’t catch me with a forkful of tofu any day soon, I’m getting a little closer… Enjoy!

Vegetable curry

Serves: 4

1 onion
2 cloves garlic
2 tbsp olive oil
2 tbsp curry paste
4 plum tomatoes, or similar
2 red bell peppers
1 can chickpeas, rinsed and drained
½  can coconut milk
4 cups of spinach or other dark green

Halve and peel one onion and slice into very thin half-moons. In deep pan, sauté onions in olive oil and a pinch of salt until golden and translucent (bonus points if you have the patience to caramelize them slightly). When golden, add two finely chopped cloves of garlic and two tablespoons of your favourite curry paste.

Add a few chopped tomatoes, sliced bell pepper and one can of chickpeas. Shake and pour in half a can of coconut milk. (I freeze the other half in an ice cube tray, pop them out and keep them in the freezer for next time!) Add about a cup of recently boiled water until you are happy with the consistency. Simmer away for a few minutes, add salt if needed.

At the end, wilt in a few handfuls of dark greens – I used organic spinach here. Serve alongside rice, quinoa, or nan bread, and a cold ale if you so fancy it. Enjoy!

If you’re in the mood for a nice light dessert to go with your spicy curry, try…

Baked Plums with Golden Sugar and Allspice

Serves: 4

4 plums, halved and pitted
2 tbsp golden brown sugar
1 ½ tsp allspice

Preheat your oven to 350 degrees. Coat the exposed side of each plum in the allspice and sugar. Bake cut-side up for 20-25 minutes, until slightly scorched and soft in the middle. (This works better with firm plums.)

Serve warm or room temperature, with chopped nuts or a nice soymilk ice cream!

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photo by pwisenberg

If that’s not an up-close and personal photo of a cookie, I don’t know what is! But trust me when I say, if you’re gonna get intimate with a cookie, this is the one to choose. They basically include everything you’d want in a dessert (heck, in a meal!) all in a couple of tasty bites. They are made from quinoa, coconut, banana and chocolate chips. Now, you all know I am quite the quinoa lover, but I never would have thought to use them in a cookie before. I adapted the recipe from this book by Peggy Kotsopoulos, a gift from my friend, and fellow-vegan, Lindsay. She raved about these cookies and yesterday morning’s gloomy weather provided the perfect opportunity to finally bake up a batch. So that’s it folks, a simple cookie that’s just sweet enough to satisfy your cravings, and just nutritious enough to go back for another. Or two.

Quinoa cookies
Makes about 2 dozen 

4 ripe bananas
1 tsp pure vanilla extract
1 cup cooked quinoa
1 cup uncooked quinoa flakes
1 cup shaved coconut
1/2 cup coconut sugar
1/2 cup dark chocolate chips

Begin by preheating your oven to 380 degrees. In a large bowl, add the bananas and mash them until smooth. Stir in the vanilla, quinoa, quinoa flakes, coconut and sugar until well combined. Add in the chocolate chips. Take a nibble, just cause. Line a baking sheet with parchment paper and add tablespoon-sized drops of the batter. Free-form is good, the more rustic, the better. Bake for about 14-18 minutes, until still soft, but crispy around the edges. Delish!

On another note, I am headed back to New York this weekend and I can’t wait! We’re doing another road trip with friends and so far plans include strolling through Central Park, checking out the Brooklyn Flea, trying my first ever vegan soft serve and, of course, going back here and here. Please let me know if you have suggestions for places to visit, shop or eat!

xo robin katherine

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photo by me

What’s better than milk and cookies? Nothing of course. I made this recipe and the cookies turned out soft, chewy and perrrfect! I didn’t have tapioca flour, so I substituted 1/2 tablespoon of cornstarch and I added some raw sugar to the top of each cookie for added crunch. So yummy, what more can I say?

Happy Tuesday! xo

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Be mine

photos by pwisenberg & me

Happy Valentine’s Day! In honour of cuddles, kisses and sugary sweets, I decided to bake up some special v-day cookies. I used this recipe from the Post Punk Kitchen (although the cinnamon hearts were my festive idea), and was surprised at how easy they were to make. Oh, and it’s basically a peanut butter ball wrapped in chocolate cookie dough, seriously. I’ll admit one thing though, the raw dough just may have been better than the final product, so I permit you to lick the spoon until the cows come home. These little bites are scrumptious and the recipe makes tons, so there’s plenty of love to go around!

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On a sweeter note

photos by me

When it comes to desserts, I have to admit that my creative juices tend to run dry. Don’t get me wrong, I can follow a recipe like nobody’s business, but don’t expect any original winners from this birdie. I’d been wanting to try this lovely little dessert ever since I got Alicia’s Silverstone’s book The Kind Diet- I know I know, a celebrity cookbook, please don’t judge- and boy am I glad I did! With under 5 ingredients, these crispy peanut butter treats are incredibly easy and don’t even require any baking. And let’s face it people, when peanut butter is involved don’t we all eschew any sense of self control? Or is that just me? Hmmm, well anyhow here is the recipe for Alicia’s delicious dessert (more from her here)- I tweaked it slightly by increasing the amount of peanut butter (go figure) and by opting to dust half the final product with icing sugar and half with cocoa powder. Delightful to look at and even more delightful to share with the sweeties in your life!

Crispy peanut butter treats with chocolate chips
Makes about 25 squares

1 box brown rice crisps cereal
1 3/4 cups brown rice syrup (available at specialty stores like my personal fav The Big Carrot)
A generous pinch of sea salt
1 cup all natural peanut butter (I chose chunky, but smooth works too)
1/2 cup nondairy chocolate chips
Icing sugar and cocoa powder for dusting

Pour the entire box of rice crisps into a (very) large bowl (I wound up having to use two). Heat the syrup with the salt in a small saucepan until liquefied. Add the peanut butter and stir to combine. Pour mixture onto rice crisps and mix well. Once completely cool, stir in the chocolate chips. Spread mixture evenly into baking dish (again, I needed two) with a slightly wet wooden spoon. Let cool for one hour. Dust with sugar or cocoa, cut into squares and enjoy!

Have a wonderful weekend everyone.

Hungry Birdie xo

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