Tag Archives: dessert

Sweet Craving – Cinnamon Coconut Milk

coconut

I love to finish my day with something sweet.  Instead of reaching for something bad I make myself a cup of delicious cinnamon coconut milk.  It’s very satisfying when I’m having a sweet craving.

Combine unsweetened coconut milk, dash of cinnamon (I love cinnamon, so lots of dashes for me), and a spoon full of maple syrup or agave to give it some sweetness.  Bring to boil and WALLA – a perfect yet healthy dessert!

My Super Duper Foods

There are a couple foods that I eat religiously to give me super powers.  Well, super powers as in energy and strength. I feel like Mario when he gets invincible powers from a starman.  So what are superfoods?  Superfood is really a marketing term used for describing foods that are high in nutrients to give you superior health benefits.  Here are a few super duper foods that help me stay classy and fit:

KALE – Remember when Popeye eats a can of spinach he gets ginormous arms that are too big for his body.  First off, you won’t get a lot of nutrients if your veggies are in a can.  Raw is the way to go. Secondly, Kale can give you as much or more benefits than spinach.  I eat about two servings of kale 2-3 times a week.  I incorporate kale in my meals, soups, and snacks.  Kale chips are delicious, so replace those bags of potato chips and Doritos with kale chips.  Kids love them!  I can tell you I eat a big bowl of raw kale a day before a race.  No pasta for me.  With kale, I feel 100 times lighter but it still gives me the stamina I need for a race.  If you’re looking to build calcium Kale can give you more per calorie than milk.  As for iron, it gives you more per calorie than beef.  Kale is the new beef.  It’s also an anti-inflammatory food that fights against inflammatory-related issues such as arthritis, asthma, and autoimmune diseases.  I can rave on and on about kale, but this infographic says it all.

GOJI BERRIES – Growing up, Mama Chiang used to make me a nice bowl of soup with goji berries.  Sometimes she’ll make desserts or drinks with goji berries.  As a child I was told this is good for your vision and it keeps you looking young.  Well, fast forward a couple years later, I found out that it does a lot more.  Goji berries are packed with vitamins, protein with 18 amino acids, and antioxidants.  I love sprinkling these berries over salads and oatmeal.  I especially love to eat these by itself as a snack.  You’ll find that it curbs your appetite, gives you energy, and keeps your mind sharp (definitely brain food).

QUINOA – I heard that this is “God’s gift to vegans” and I totally agree.  Quinoa is a fantastic source of protein with 8 essential amino acids and it’s gluten-free.  This is definitely the type of grain you want to incorporate in your diet.  I’m slowly getting my parents to replace white rice with quinoa.  It’s versatile, so you can make just about anything with quinoa.  You can make stuffed red peppers, quinoa crackers, breakfast quinoa porridge, or throw quinoa into your salads.  The possibilities are endless.

CHIA SEEDS – Chia Seeds are tiny black seeds that are grown from a flowering plant known as Salvia hispanica.  One tablespoon of these seeds punches in a good amount of Omega-3.  For vegetarians that don’t eat fish chia seeds will give you the Omega-3 oil that you need for your body.  Athletes – chia seeds can hydrate your body longer and provides the protein that you need for intense workouts.  Simply soak the chia seeds in water and it becomes a gel like the image below.  The gel allows your body to absorb carbohydrates to slowly covert them into simple sugars, so it controls your blood sugar.  They make you feel fuller because they absorb 10 times their weight of water.  It doesn’t have any flavor, so I love to sprinkle these over my salads and soups.  I particularly like to coat my bananas with chia seeds.  There are plenty of dessert recipes that incorporate chia seeds such as pudding or baked goods.

HEMP – There are three types of hemp that I like – hemp milk, hemp seeds, and hemp oil.  It works just like Chia Seeds providing you plenty of protein with essential amino acids, calcium, and Omega-3.  It curbs your appetite, it prevents inflammation, and it’s good for your skin.  It has a nutty taste, so I love sprinkling hemp seeds in fruit such as bananas and kiwis.  They are good in breakfast bars and oatmeal.  I found blending hemp milk with smoothies help me recover faster after intense workouts.  Instead of using too much olive oil I use hemp oil for cooking and salads.

KOMBUCHA – When I was younger, I found these odd-looking jars in the basement.  From time to time, my grandpa would drink these for breakfast.  I thought it was one of his strange Chinese medicinal drinks.  I found out it was Kombucha.  Kombucha is a fermentation of a sweetened tea with cultures such as good bacteria and yeast.  This is actually known to detoxify your body, increase your immunity, alkaline your PH, and increase your metabolism.  It’s full of probiotics to help you with digestion.  Vegans – since you’re not getting probiotics from yogurt you can sure get it from Kombucha.  I love the Synergy Drinks.  My favorite flavors are Strawberry Serenity and Multi-Green.  This is a great replacement for soda and coffee.  I have soda once in a blue moon, but if you are a heavy soda drinker this is 100 times better for you.  As for coffee, it gives you the pick-me-upper you need in the morning. Amazingly this also curbs my appetite, so I tend to have a swig of this closer to 4 pm when I get hungry.

These items are found in Whole Foods, your local organic market, and Amazon.  Try it out!  I hope you feel the super duper benefits I do with these superfoods.

Vegan Ice Cream Birthday Cake

There’s something about an ice cream cake that takes you back to your childhood.  For my husband Eric, it’s a flashback of taking his first bite of that cake and thinking it’s the greatest thing since sliced bread.  Almost every year I purchase a Carvel ice cream cake for his birthday, but this year I made him one.  The one thing that my husband wishes for in a Carvel cake is a layer of actual cake.  A soft spongy texture fused with ice cream to create a combination of pure yumminess.  Although my husband is an omnivore he enjoys vegan dishes.  In fact he’s always looking for creative vegan recipes to make.  I guess you can call him a flexitarian.  My husband loves to cook (reason #1 why I married him) and let me tell you his food is amazing.  When I started a plant-based diet he researched vegan recipes and loved experimenting with a variety of dishes.  Every evening my husband watches me enjoy his dinners, so for his birthday I wanted to do the same … but with dessert.

Cake Ingredients

  • 1 yellow cake mix (You can make your own, but I opted for Cherrybrook Kitchen.  It has natural ingredients and the cakes turn out perfect.)
  • 1 pint of dairy-free chocolate ice cream
  • 1 pint of dairy-free vanilla ice cream
  • ¼ container of organic chocolate syrup (Look for syrup without milk.)
  • 15 Newman-O’s cookies

Frosting Ingredients

  • 3 cups of powdered sugar
  • ½ cup of softened vegan butter (Earth Balance)
  • ½ cup of soymilk
  • 1 teaspoon of vanilla

Instructions

1. Follow the cake mix instructions using an 8-10” cake pan.

2. Cool cake for an hour.

3. Cut cake in half.  Save the other half for the next day.

4. Take plastic wrap and cover a cake pan.  Make sure there’s extra plastic wrap over the pan.

5. Place half of the cake in the pan.

6. Take out chocolate ice cream and let it soften for about 15 minutes.  Spread ice cream over cake.  Freeze for 2-3 hours.

7. Now let’s make the crunchies.  Scrape the cream from Newman-O’s cookies, so the crunchies don’t become soggy in the cake.

8. Pulse the cookies 1-2 times in a food processor until it looks coarsely-chopped.

9. Add about ¼ container of chocolate syrup.  Pulse 1-2 times until the crunchies forms into clumps.  Don’t overdo the syrup, because it can turn your crunchies into fudge.

10. Take the cake out of the freezer and layer with crunchies.

11. Put the cake back in the freezer for about 30 minutes.

12. Take out vanilla ice cream and let it soften for about 15 minutes.  Spread ice cream over cake.  Freeze for 2-3 hours.

13. Place the other half of the cake on top of the pan. Freeze overnight.

14. For the frosting – add powdered sugar, butter, soymilk, and vanilla and blend until creamy.  You may need to place the frosting in the fridge so it becomes thicker.

15. Turn the cake upside down on a piece of cardboard.  I cut the cardboard in a circle and taped wax paper to it.

16. Start frosting your cake and then place the cake back in the freezer for about 30 minutes.

17. Decorate your cake.

18. Time to sing “Happy Birthday!”

Vegan Banana Almond Butter Bread

It rained all day this past weekend and I felt the urge to bake.  Something about baking on a rainy day seems comforting to me, so I turned on some French café music and whipped out my baking gear.  Now what to bake?  I had plenty of ripe bananas on our kitchen counter.  It’s been such a long time since I had a slice of sweet banana bread.  I wanted to give my banana bread a little flare, so took a gander at my fridge and saw almond butter.  Yum!  I love bananas with almond butter.  Why not make this into bread?  The experiment was a success – super moist with a nutty punch.

By Shelly Chiang, Makes about 10-12 servings

Dry Ingredients

  • 1 cup whole wheat flour
  • ¾ cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • Pinch of salt

Wet Ingredients

  • 3 bananas
  • 1/3 cup almond butter
  • 1 tsp vanilla extract
  • ¼ cup canola oil
  • ¾ cup apple sauce
  • 1/3 cup almond milk
  • ½ cup light brown sugar
  • 3 tsp Ener-G egg replacer with 4 tbsp of warm water

Directions

1. Preheat oven 325 degrees

2. Mix dry ingredients – flour, baking powder, cinnamon, nutmeg, salt

3. Blend or mash bananas

4. Mix wet ingredients – bananas, almond butter, vanilla, oil, apple sauce, almond milk, sugar.  Don’t add egg replacer at this step – it will be mixed in later

5. Mix dry and wet ingredients together

6. Add 4 tbsp of warm water for 3 tsp of egg replacer.  Mix water and egg replacer in a separate bowl.  After powder is dissolved in the water, add to the mix

7. Grease 8×4 pan and bake for approx 1-1/2 hour.  Do the toothpick test – insert a toothpick in the center of the loaf and if it comes out clean then the bread is done

8. Cool bread for 30 minutes

Great for breakfast!

You can also use the bread for dessert.  We cut a small slice and made it into a vegan banana almond butter bread a la mode.

Just heat the bread for a few seconds and add your favorite ice cream.  We used So Delicious Dairy Free Ice Cream Butter Pecan.  It’s divine!