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.
(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.
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.
When summer gives you peaches, make Peach Poundcake. All you need is a few minutes of hands-on time.
No fussy creaming or alternating ingredients. Just combine all in a bowl and pop in the oven.
3/4 cup vegetable oil 1 1/2 cup sugar 3 cups flour 2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon sea salt 4 tablespoons vegan peach schnapps like Archers + more for brushing on (or substitute peach nectar) 4 tablespoons non-dairy milk 1 teaspoon vanilla 1/2 teaspoon almond extract 2 very ripe pureed peaches (I use my Magic Bullet) 1 pureed banana (or substitute a third very ripe peach) Accompaniments: non-dairy whipping cream, sliced or chopped ripe peaches, and/or non-dsury vanilla ice cream or peach sorbet
Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan. Combine all ingredients, except accompaniments, in a large mixing bowl and whisk well to completely combine or use the low speed of an electric mixer, scraping sides of bowl often. Spoon batter evenly into pan and gently smooth top. Bake approximately 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, invert onto wire rack, brush with 3 or so tablespoons schnapps, and cool completely. Serve with desired accompaniments.
A gift of fresh peaches–the first of the season–inspired these beautiful ready-in-a-flash tarts with their delightfully textured raw vegan crusts and creamy sweet-tart filling. The garnishes I chose were barely sweetened vegan sour cream, blackberries I picked on a walk in the woods, shredded coconut leftover from our wedding cake, sliced almonds, and lemon balm I grow in a pot outdoors.
Welcome, Summer!
Make filling and set aside to cool:
1/2 cup sugar
1 tablespoon cornstarch
2 medium peaches including skin, pitted, and processed in food processor until smooth
Juice 1/2 large lemon
2 tablespoons non-dairy milk
Optional: 1 tablespoon peach liqueur
1/2 teaspoon almond extract
In a small saucepanover medium or medium-low heat, simmer together all ingredients except almond extract, whisking continually, until very thick. Whisk in almond extract. Set aside to cool. Mixture will continue to thicken as it cools.
Make Raw Vegan Date, Nut, Coconut Crust:
1 cup slivered or sliced almonds or a combination pecans and almonds
1 cup shredded coconut, sweetened or unsweetened
8 dates
Pinch sea salt
Process together in food processor until ingredients are minced and hold together when pinched. Divide into fourths and press evenly onto bottom and sides of four 5-inch tart pans. Divide filling evenly among shells, smoothing tops, and garnish as desired.
Almond Joy Dates are super quick, easy, and luscious bite-size bundles of joy and healthful decadence made by a dear friend, Sharon Lee Clohessy, for my birthday.
Simply sweeten plant-based cream cheese with natural sugar and coconut, tuck inside dates, and top with chopped chocolate-covered almonds. That’s it!
Serve on a platter, if you don’t devour them first, with alternating whole dates garnished with a few of the whole chocolate-covered almonds.
I created this cake to share with a dear friend for her birthday in memory of her dad, who loved a black walnut-orange cake, as she is selling the family home during her birthday week. Today, Veterans Day, we enjoyed a still-warm slice with mid-morning chai on her eclectic artsy patio near the beach.
Streusel: 1/4 cup flour 1/4 cup brown sugar 3/4 cup coarsely chopped black walnuts (or nut of your choice) 1/4 cup softened vegan butter
1 cup non-dairy milk 2 tablespoons apple cider vinegar 3/4 cup vegetable oil 1 cup natural sugar 1/2 cup brown sugar 2 teaspoons vanilla extract Zest of 2 medium oranges 1 cup fresh squeezed orange juice Oprional: 1 tablespoon orange liqueur 3 cups flour (I use white whole wheat) 2 teaspoons baking soda 1/2 teaspoon baking powder 1 teaspoon sea salt
Grease and flour 10-cup bundt pan. Preheat oven to 350 degrees.
Place all streusel ingredients in small bowl and crumble together with fingers. Set aside.
Whisk together non-dairy milk and vinegar in a small bowl and set aside to curdle. In a large bowl of electric mixer beat together oil and sugars for a couple of minutes at medium speed, scraping down sides of bowl as necessary, adding vanilla and orange zest at the end. Add both liquids (curdled nondairy milk and orange juice) and flour, alternating, about 3/4 cup at a time, beginning and ending with flour. Beat in baking soda, powder, and salt. Crumble streusel evenly into bottom of bundt panel. Pour batter over and gently smooth top. Bake 45 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pan; invert onto wire rack to finish cooling or enjoy while still warm.
