Made with Silk brand Greek yogurt–so thick, creamy, tangy, not too sweet, and loaded with protein–this dessert is quick, easy, tastes indulgent, and is fun to serve and eat.
In small bowl, stir together yogurt, sugar, and extracts. *Spread 1/3 yogurt mixture in small clear bowl, top with one sliced banana. Repeat both layers, spread with the last third of yogurt, and then with 1/2 cup non-dairy whipped topping. Top with a dollop of 2 tablespoons more non-dairy whipped topping, 1 tablespoon plant-based graham cracker crumbs, and garnish with reserved 2 slices banana and nuts if desired. Serve immediately or refrigerate until serving time.
*Alternatively, prepare in two clear glass bowls or glasses, like a martini glass or Mason jar. And consider arranging some of the banana slices against the sides of the glass bowl as in the photo below.
This luscious no-bake dessert goes together in a flash and is so easy, but spectacular in flavor, texture, and appearance, that even beginner cooks can impress their families or guests without breaking a sweat.
Start with my basic recipe and then adapt to your heart’s content by layering or mixing in chocolate chips, nuts, berries, extracts, spices, and liqueurs.
I like to use a 6-inch springform pan for greater height, but you can double recipe for nice height plus 4 more servings in an 8- or 9-inch pan.
Recipe
(Prepare night before you plan to serve.)
6 ounces vegan butter (Miyoko’s is my favorite, but it spoils quicker than some)
10 ounces vegan/plant-based chocolate chips
1-15.5 ounce can pureed pumpkin
2 teaspoons vanilla extract
1 tablespoon instant coffee or espresso dissolved in 1 tablespoon water or vegan liqueur
Filling:
1/3 cup vegan/plant-based chocolate chips
1/3 cup coconut, chopped nuts, or berries
Topping/Garnish:
Dollops non-dairy whipped topping (I use Cocowhip)
Coconut, chopped nuts, berries
Spray 6-inch spring form pan with nonstick spray. Melt together butter and 10 ounces chocolate chips in microwave for about 30-60 seconds or on low heat in small saucepan stovetop. Whisk together until smooth and then whisk in pumpkin, vanilla, and dissolved coffee. Transfer half of batter to prepared pan, sprinkle with filling ingredients in even layers, and then cover with remaing batter, gently smoothing top. Refrigerate, covered, overnight. When ready to serve, remove sides of pan, slice, and top/garnish as desired. To preserve leftovers, replace sides of pan, cover tightly, and return to refrigerator.
(Feel free to scroll just a little ways down straight to recipe.)
Note: while baking time is 45-60 minutes, that is all hands-free time and, otherwise, the recipe goes together in a flash.
Grace, one of my favorite, buoyant, and determined students, submitted this family favorite, along with her accomplished painting of blackberries, for the illustrated NA Family eCookbook my Art 1 students and I published this year to popular acclaim.
I veganized her already vegetarian recipe for company and, served warm or room temperature, it has become a fan favorite among our omnivorous and vegetarian friends alike.
I first served it to a gluten-free guest and prepared the recipe with Bob’s Redmill 1:1 gluten-free baking mix. It was perfection. Though I have since made it with all-purpose flour, it was ever so slightly doughier. So, I prefer it made with gf 1:1 baking mix or, as I tried another time, half all-purpose flour and half chickpea flour. Feel fee to experiment, also with the fruit…
Blackberries are Grace’s and my favorite, but blueberry or peaches and raspberry–with a couple tablespoons bourbon in the batter!–were also delicious. Avoid the temptation to use more fruit than the recipe calls for, as the ratio of fruit to cakey goodness will be off.
As for miso, Bob and I hosted our Starlight Supper Club last night for which we prepared an Asian-Mexican fusion menu. I whisked some yellow miso into the batter and my Blackberry Miso Quick Cobbler was a rave!
Enjoy my version or–your own–of this flexible recipe.
Quick Cobbler
Yield: 8 servings
6 tablespoons vegan butter 1 cup + 2 tablespoons Bob’s Red Mill 1:1 gluten-free baking mix or all-purpose flour 1 cup + 2 tablespoons natural sugar 1 teaspoon baking powder 1 cup nondairy milk (we like unsweetened soymilk) Optional: 3 tablespoons white or yellow miso 2 cups fresh berries or diced fresh fruit 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Accompaniment: nondairy whipped topping (we like So Delicious brand Cocowhip)
Preheat oven to 350 degrees. Place butter in 8-inch casserole dish or 8-inch cast iron skillet, and slide into preheating oven for a couple minutes or until melted. Remove to heatproof surface. Meanwhile, in medium bowl, whisk together 1 cup 1:1 gluten free baking mix or all purpose flour, 1 cup sugar, baking powder, nondairy milk, and optional miso until no lumps remain. Pour batter evenly over melted butter, scraping bowl out well with a spatula, but do not spread in dish. Place fruit in scraped out bowl, sprinkle with remaining 2 tablespoons 1:1 gluten-free baking mix or all-purpose flour, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Drop fruit evenly over batter, swirl a few times with a table knife, and bake 45 minutes to one hour, depending on depth. Watch, and when golden brown, remove from oven to wire rack. Serve warm or room temperature with a dollop of nondairy whipped topping. Note: for extra crispiness, sprinkle with a tablespoon or two additional sugar before baking.
Are you a “nice-cream” convert? You may be after tasting our take on Ben & Jerry’s Cerru Garcia ice cream.
This luscious vegan & plant-based dessert boasts all the decadence and none of the added sugar or fat.
Its creamy texture contrasts beautifully with the crunchy almonds and chocolate chunks while each bite of plump cherry delivers a sweet-and-tangy burst of flavor.
Freeze the bananas the day before you plan to serve. The most difficult part about it is deciding whether to enjoy it as soft serve or scoops!
RECIPE
3 medium-large bananas, peeled and cut into 1-inch pieces and frozen in an airtight container
Approximately 2 tablespoons unsweeted or plain non-dairy milk ( I use unsweetened soy)
Scant 1/8 teaspoon almond extract
16 cherries from can of cherry pie filling (I like Lucky Leaf: no corn syrup and only 100 calories per 1/3 cup)
Approximately 1/4 cup slivered almonds
Approximately 1/4 cup vegan chocolate chunks or chips
Topping: Nondairy whipped topping (I like Cocowhip)
Blend bananas, soymilk, and almond extract until creamy in high speed blender, food processor, or Nutri-Bullet (my choice). Stir in cherries, almonds, and chocolate chunks, and refreeze to desired consistency, about 30 minutes for soft serve. Serve in scoops topped with non-dairy whipped topping. For ultra-decadence, you can sprinkle with additional almonds and chocolate chunks or chips.
As many of you know, Tofutti hired me last spring to create tasty content for them, a side hustle made for me if there ever was one!
I also love my day job as an art teacher in the Upper School at Norfolk Academy in Norfolk, VA, so when school let out last June, I went on a recipe development bender over the summer. You can access those recipes which have been published on the Tofutti site’s recipe blog. But there are many more in the can, as they say!
I backed off my flurry just a little once school started back in August but, for the most part, I have continued to create recipes, stage and photograph the finished dishes, and work on various special projects of which this eCookbook is my favorite.
Please note that, while I am paid a contract fee by Tofutti, the eCookbook is NOT monetized, so I am not promoting it for $$. Rather, I love these recipes, think the book is so beautiful to page through, even digitally, and wanted to share with you.
In Quick & Easy Entertaining: The Holiday Edition, you will find
Mex Chex Mix Cream Cheese Pecan Balls Turnip Greens, Red Beans & Vegan Sausage Soup Roasted Butternut Squash, Arugula & Candied Pecans Savory Vegan Sausage & Rice-Stuffed Microwave Baked Apples Oatmeal Streusel-Stuffed Microwave-Baked Apples Mini No-Bake Pecan Pie Cheesecakes Mini No-Bake Pomegranate Cheesecakes
To access your book, simply click on the link below which will take you to a pretty page where you enter your email address and submit. You will receive your eCookbook via email right away. And, not to worry: you will NOT be inundated with email from Tofutti…or me!
Once you have downloaded the eCookbook, you could certainly send it to friends, but we would love it if you would send them the link so that we know how many people are accessing it. And please share on your social media. The more the merrier.
We’d love to know what you think, as well as what other cookbook topics might interest you. We hope you love this little gift from us to you.
These moist bars slice beautifully and taste even better. Based on a recipe from Veggie World Recipes with a few swaps and one addition, they are everything a Blondie should be.
Yield: 8 to 16 bars
1-15.5 ounce can chickpeas, rinsed and drained, 1 1/2 tablespoons juice reserved
1/4 cup oat flour, almond flour, etc.
1/2 cup pecan butter (can substitute almond or peanut butter, bur pecan is best!)
3/4 cup maple syrup
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup chocolate chips
1/2 cup broken pecans or other nuts
Preheat oven to 350 degrees. Spray an 8″ square pan with nonstick spray, line with a 7″ wide strip of parchment paper or foil, spray again, and set aside. In large food processor, process all ingredients except chips and nuts until smooth. Stir in about 1/3 cup each chips and nuts, spread evenly into pan, sprinkle remaining chips and nuts over the top, and bake for 30 minutes. Cool on a wire rack, slice, and serve or store covered.
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.
Cool and creamy bite-sized perfection is only only a few minutes of hands-on time away:
8 ounces vegan cream cheese (I use Tofutti)
2 to 3 very ripe bananas + 8 slices or half-slices for garnish (you can brush slices with lemon juice to prevent oxidization)
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/3 cup non-dairy whipped topping + 1/3 cup more for topping
8 vegan vanilla wafers (I use Whole Foods brand)
With an electric mixer, cream together cream cheese, banana–except slices for topping– sugar, and extracts until very smooth. With mixer on low speed or by hand, fold in 1/3 cup whipped topping. Divide among 8 miniature serving cups or dishes. I like clear glass to show what is inside. And I use a pastry bag to keep it neat. Top with about 2 teaspoons each whipped topping, 1 vanilla wafer, and 1 slice or half slice banana. Refrigerate, covered, until serving time. I like to garnish with a lemony herb, which not only looks pretty, but also tastes delicious with these flavors.
Gluten-free (as long as your oats are gf) with no added oil, these bars are insanely moist and deeply flavorful. Plus they go together in a snap in the bowl of your food processor. Rich and decadent tasting, they are packed with protein, vitamins, and fiber, but bear no resemblance to health bars.
You can substitute almond butter for pecan butter, but why would you?! Pecan butter is the perfect autumnal complement to the other fall flavors.
1-15.5 ounce can chickpeas 1 cup canned pumpkin 2/3 cup sugar 1/2 cup pecan butter 1/2 cup almond flour 1/4 cup rolled oats 1/4 cup maple syrup 2 tablespoons cornstarch 1 tablespoon pumpkin pie spice or to taste (or substitute a mixture of ground cinnamon and ground ginger) 2 teaspoons vanilla extract 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Optional topping: 2 tablespoons sugar
Preheat oven to 350 degrees. Grease an 8″ square pan. Process all ingredients except topping in food processor until smooth, scraping down sides of bowl as necessary. Transfer batter to prepared pan, smooth top, and bake for approximately 40 minutes or until a toothpick inserted in center has only a few moist crumbs clinging to it. Remove from oven and sprinkle liberally with remaining 3 tablespoons of sugar.
