I made some amazing vegan lemon curd a while ago and needed an excuse to use it up, so I made one of Mr. HVC’s favorite foods, biscuits!
I tried a new recipe I found online, subbing in white whole wheat flour for the AP flour. They came out so good and fluffy! The white whole wheat adds a nice nutty flavor.
With a little butter and some spread, they were a really yummy dessert.
I even made a little baby biscuit out of the extra dough for Rhodie! He was pretty stoked.
I can haz more, mom?
When I was a kid we always had a jar of hot fudge sauce in the fridge. I think it might have been Smuckers brand, and whenever we had ice cream we’d heat the jar up in the microwave and ladel huge spoonfuls of fudge on top.
I hadn’t had hot fudge in ages when this memory hit me a while back and I decided I wanted to keep a stash of vegan sauce handy like we had in my childhood. This recipe is based off the one in Joy of Vegan Baking and is super easy, chocolatey, and adaptable.
Hot Fudge Sauce
-1 Tbs corn starch (or your thickener of choice) dissolved in 2 Tbs water
-1 cup sugar (or maple syrup or agave nectar)
-6 Tbs cocoa powder
-pinch of salt
-1 cup non-dairy milk (less if using liquid sweetener)
-1 Tbs Earth Balance (or coconut oil, coconut cream, or cashew cream)
-1 Tbs vanilla extract
Combine dry ingredients in saucepan. Add milk and cornstarch. Heat to boiling and simmer a few minutes with constant stirring until thickened. Remove from heat, stir in margarine and vanilla. Store in a sealed jar in the fridge.
So apparently not all shaved ice syrup is vegan? On a recent dessert run with Mr. HVC and friends, we ended up at Honeyberry, an Asian roti bun/ice cream shop that I directed us to because of their non-dairy options for me. Turns out only the berry and pomegranate syrups are vegan! Booooooo! I’ve had the green tea shaved ice in the past, not knowing there were milk products in it, and it was the bomb diggity. In any case, the vegan options are still delicious and you get a huuuuge bowl of shaved ice (“snow bowl”) piled high with fruit and mochi. When will “western” dessert shops catch up and start serving some dairy-free options?
Fall means it’s pear season, and aside from just eating ’em whole I love love love pear desserts! As you’ll see in a post next week, we went apple picking at the end of last month and picked up a ton of fresh apples & pears and apple cider. I was planning on making a pear tart for this week’s dessert post but it was so hot this week that I was desperate to keep the oven off. Plus, my super awesome sister-in-law bought us an ice cream maker attachment for our stand mixer and I really wanted to try it out! I found this pear & apple cider sorbet recipe in Hannah Kaminsky’s new book Vegan a la Mode.
You start by poaching some cubed pears in apple cider, sugar, and cinnamon. I decided to try my fancy Ceylon cinnamon, since it’s supposed to be milder and pairs well in fruit desserts.
Then you puree the mix and let it chill for 3 hours in the fridge. I was not too happy at this step because the plastic screw on part the bottom of the blender cup is cracked so the weight of the mix made the bottom fall off as I lifted cup to attach it to the base. A bunch of boiling liquid spilled all over me and the countertop. Ouch! But I slopped it all back in the blender and persevered…
Action shot! I don’t know if the mix of the ice cream tub should have cooled longer, but it took forever to start freezing up.
The finished product! It ended up a little icy, but delicious. Mr. Chickpea said the sorbet tasted like frozen pear/applesauce, and I agree. The freshness of the fruit really came through and wash such a nice treat on a warm night. For even more apple-y goodness I had a glass of fresh cider on the side.
The weather has finally cooled down, so stay tuned for baked sweeties next week!