CANNOT WAIT to put this stuff on crepes!
Here is what you will need:
1 cup hazelnuts
1/2 cup powdered sugar
2 T unsweetened cocoa powder
3 T vegan milk (soy, almond, etc.)
1.5 T vegetable oil
Dash of salt
First, roast the hazelnuts.
Place them into a dry pan on low-medium heat and keep shaking and stirring them around until some of the skins start to blacken. At this point, take them out of the pan and rub them between kitchen towels until most of the skins have come off.
It's okay if some of the skin is still on. I roasted 2 cups and only measured out a cup of the hazelnuts that had the most skin come off. The remaining cup I will re-roast another time to get more skin off.
Once you have 1 cup of roasted hazelnuts with most of the skin removed, throw everything in a food processor. Mine turned out a bit crunchy because my food processor isn't the most powerful.
If you find it's not creamy enough, add more milk until you like the consistency.
Try to not lick the food processor blades like I did!
Peace, love, and vegan!
I'm finally getting to post a new recipe! I was really ill for a little bit but am finally starting to feel a bit better and I am doing some cleaning around the apartment.
I have been thinking about quiche for awhile and finally decided today was the day! Even before I went vegan (8 years ago) I never had quiche.
First, I made my own pie crust.
Crust:
1 cup AP flour
1/4 cup Earth Balance butter
1/8 cup very cold water
In a food processor, or by hand if you do not have a food processor, cut the butter into the flour. Once combined, start adding the water until it forms into a ball. Once that is done, press the dough into a pie tin, then put in the freezer while you prep the filling.
Preheat oven to 400 degrees Fahrenheit.
Tofu Filling:
1 block firm tofu (I used House Foods brand)
1/4 cup water
1/4 t paprika
1/4 t mustard powder
1/4 t yellow curry powder
1/2 t garlic powder
Dash of cayenne
3 T nutritional yeast
3 T cornstarch
Salt and pepper to taste
Vegetable Filling:
1 t olive oil
8 asparagus spears
3 baby bella mushrooms
5 broccoli florets (I used frozen)
Vegan cheese for top (I used Daiya Jack Style wedge)
Don't worry if you don't have some of the spices, it will still come out well!
Bake pie crust for about 10 minutes while you make the filling.
Saute vegetable filling ingredients on the stove top. Puree tofu filling ingredients in the food processor. Add sauteed vegetables to the tofu filling and mix together.
Spoon into the pie crust and top with optional cheese. Bake for 30-35 minutes. Let cool in fridge before slicing so that it is easier to serve and doesn't fall apart.
Enjoy! Let me know how it turns out for you if you make it. :)
These are a must try, both because they are so easy and because they are super delicious! Eat cold from the fridge or let thaw a bit for that gooey soft feeling. :)
All you need are:
Cupcake Liners
Vegan chocolate chips
Peanut butter (I used Smucker's Natural Crunchy, it's just peanuts and salt)
1 t vanilla extract
And all you have to do is:
1. Melt the chocolate chips, either in a microwave or a double boiler
2. Add a layer of melted chocolate to the bottom of each cupcake liner
3. Let freeze for a few minutes
4. In the meantime, put the peanut butter and vanilla in the microwave for about 30 seconds and stir together
5. Take out the cupcake liners from the freezer and put a flattened dollop of peanut butter onto each circle of chocolate, leaving a border around
6. Pour on more melted chocolate to cover and go around the edges
Freeze for about 10 minutes! Then EAT!
