August 1, 2021August 1, 2021 by betsy

Mini No-Bake Key Lime Pies (vegan/plant-based)

Yield: 8

These light and luscious bites are the perfect, pretty little refresher.

Made from only 7 ingredients and requiring no baking, they are ready when you are. And each cool and creamy treat is only about 220 decadent calories.

Even though key limes are not green, I feel like lime desserts should be, so I add a hint of Macha powder, which doesn’t alter the taste.

8 ounces cream cheese, room temperature (I like Tofutti)

1/4 cup natural sugar

5 ounces coconut cream

Zest of 1large key lime or small-medium lime and juice of entire lime/key lime

1/2 teaspoon vanilla extract

Optional: 1/2 teaspoon Macha powder or enough to achieve desired color

1/4 cup non-dairy whipped topping + 1/2 cup for topping

Garnish: Vegan Graham Cracker crumbs or pieces + optional lime slices or zest

With an electric mixer, cream together cream cheese and sugar until smooth. If cream cheese is cold, use a food processor. Beat in remaining ingredients, except whipped topping and garnishes, until completely combined. Fold in whipped topping. Divide among 8 very small cups–I like clear glass–not much bigger than a shot glass. Top each with about 1 tablespoon of remaining whipped topping. Refrigerate until serving time. (I store them in a lidded carton.) Garnish as desired and serve.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansoffacebook #vegansofvirginia #plantbasedminipie #vegannobakepie #plantbasednobakepie #veganminipie #plantbasedkeylime #vegankeylime

September 27, 2020September 27, 2020 by betsy

Blooming Best Hot Chili Oil (vegan & plant-based)

I put this addicting condiment on everything…or nothing!

I first became hooked on it in Braised Tofu in Hot Chili Oil–with bell peppers, sliced garlic, and fried peanuts–at Judy’s Sichuan in Virginia Beach, VA.

My first attempt was an utter fail, but the next method I developed is never-fail. I stir this Hot Chili Oil into–or drizzle it over– roasted vegetables, beans and legumes, grains, salads, noodles, soups, vegan mayo and sauces, and even into popcorn. It makes everything better! And it makes a quick and easy gift.

1- 7.41 ounce jar Laoganma Spicy Chili Crisp (I purchase at Kroger)

1/4 cup olive, peanut, or vegetable oil

1/4 cup orange infused olive oil or another 1/4 cup olive, peanut or vegetable oil (the orange and chili combo will send you!)

5 cloves garlic minced, covered, and heated for about 30 seconds in microwave to soften

Optiomal: sea salt

Decant Spicy Chili Crisp into a 12 to 16-ounce jar. Stir in oils, garlic, and optional salt. Store, covered, in fridge. Feed mixture periodically with more Spicy Chili Crisp, oils, garlic, and salt, as desired.

#hotchilioil

July 8, 2020July 11, 2020 by betsy

Lime, Coconut & White Chocolate Shortbread Cookies with Sour Cream-Lime Frosting (vegan & plant-based)

Yield: 1 dozen

These citrusy cookies–with a hybrid frosting-glaze that lends just the right creamy zing–make me want to gather together all of my women friends and family–okay, men too–for tea.

1/2 cup vegan butter

1/2 cup powdered sugar

2 tablespoons granulated sugar

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

Zest and juice of one small to medium lime

1 cup all-purpose flour

1/4 cup grated coconut, processed until very fine (I prefer unsweetened)

1/2 teaspoon baking powder

1/4 cup mini vegan white chocolate chips

Sour Cream-Lime Frosting (recipe to follow)

Garnish: grated coconut and/or lime zest

Preheat oven to 350°. Line a baking sheet with silpat or parchment paper. In bowl of electric mixer, cream together butter, both sugars, and both extracts until creamy, scraping down sides of bowl as necessary. With mixer on low speed, beat in lime zest and juice followed by flour, processed coconut, and baking powder. Avoid over mixing. Fold in white chocolate chips by hand. Using a one tablespoon scoop or one tablespoon measure, create 12 mounds, 2 inches apart. With a narrow glass, about one and a half inches in diameter, or with the back of a spoon, dipped in flour, press into centers of cookies to create a depression with a slightly raised edge. (Depression will fill-in while baking, but it makes a pretty cookie.) Bake 8 to 9 minutes or just until beginning to turn golden brown around edges.

Sour Cream-Lime Frosting

1 tablespoon vegan butter, softened

2 tablespoons vegan sour cream

1 cup powdered sugar (approximately)

Juice and zest of one-half small lime

In small bowl, whisk together butter and sour cream until creamy and well-combined. Whisk in half of powdered sugar and lime juice followed by remaining powdered sugar. Frost cookies, sprinkle with grated coconut and/or lime zest, and store, covered, in refrigerator.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegancookies #plantbasedcookies