I love hot things on top of ice cream! My hot fudge/chocolate sauce recipe is coming later 🙂 This is dedicated to a healthier topping: Mixed berries!
- 12 inch saute pan
- 5 cups frozen mixed berries (I used the large bag of blackberries/blueberries/raspberries from Costco)
- 2 T Vegan butter (I used Soy Garden)
- 1/2 cup Organic brown sugar
- 1/4 cup brandy
- Heat saute pan on medium heat for a few minutes until it is warmed
- Add all of the berries to the pan and cover until the berries have started to thaw (when you can no longer see they are frozen)
- Begin stirring
- when you have a some liquid starting to show, add in the sugar and continue to stir (Note: you may need a little water, depending on how frozen the berries were).
- Add Brandy and turn up the heat
- Heat at a medium high heat so the compote can “boil” and burn off some of the liquid, including the alcohol in the Brandy.
- When the Compote begins to thicken, it is done. It should still have a bit of liquid to it, so don’t let it get to be “solid” in ANY way, otherwise, it doesn’t go that well with the ice cream 🙂
So here we are over the holidays and I am CRAVING chocolate – – oh, and I’m sorry when I say “holidays” I mean Christmas day when EVERYTHING IS CLOSED and I have no chocolate. This is bad! Call out the National Guard, she’s gonna blow!!! Thankfully cooler heads prevailed and I started looking in my pantry…I (again) won’t post the recipes that totally failed, but I will post what finally resulted in what is now my FAVORITE chocolate fudgey sauce.
In the pan, what it loos like, done, sorry, not a great shot...
- 1/4 cup cocoa powder (I use Ghirardelli unsweetened)
- 4T Vegan brown sugar
- 1 t of Vegan butter (Earth Balance – I use the Soy Garden)
- 4 T and 1 t Vegan Soy creamer
- 1/2 t pure vanilla extract
- In a small pot – on medium heat – combine the cocoa powder and brown sugar. Whisk together until combined (this will be dry)
- Add in the Soy creamer a tablespoon at a time, whisking as you go.
- Once all is mixed together, add in the remaining teaspoon of Soy creamer and vanilla extract – combine
- Continue whisking until you have all the elements combined and no lumps exist.
- Add in the butter (for gloss) and whisk togehter
This yields about 1/2 cup of Chocolate Fudgey Sauce – but it is very easy to multiply, and does so simply by doubling or tripling. My one note of caution if you decide to double or triple: Don’t make so much that it will sit for more than 5 days or so, soy creamer still does bad like all other creamers :).
I keep mine in a glass container, shown below. It makes a great topping for ice cream, or added together with Soy Milk for some Vegan Hot Chocolate 🙂 Enjoy!
This is a small jar - and again a crappy photo :S...but this is what I make when I really feel the need...it's really good cold. By itself, with a spoon.
Ok – possibly the most awesome recipe to ever be made Vegan, and it was done so by my mom and I! This is a recipe that we used to make as carnivores, and we could not possibly live without as Vegans..so we set about making it work! Took a couple of tries, but it all worked out in the end. Try them, love them, thank me later 🙂
Ingredients – Cookies
- ½ cup of softened Vegan butter (NOT melted – never melt earth balance…)
- 1 cup sugar (unbleached)
- 1 ½ tsp vanilla extract
- 1 ½ tsp of Vegan egg substitute mixed with 2 T warm water
- 1 ½ cup flour
- ½ cup cocoa powder
- ¼ tsp baking soda
Baking Directions – Cookies
- Beat softened butter and add sugar– beat until fluffy.
- Add mixed vegan egg substitute and vanilla extract – beat well.
- In a separate bowl, stir together: Flour, cocoa powder, baking soda, baking powder and salt.
- Add flour mixture to butter mixture and beat well.
- Shape dough into small balls and place on ungreased cookie sheet.
- Press thumbprint into middle of ball.
- Drain 10 oz. jar of cherries, reserve juice. Place cherry in thumbprint of cookie.
- Bake for 10 minutes at 350 degrees.
- ¼ tsp baking powder
- ¼ tsp salt
- 1-10 oz. jar of maraschino cherries
Ingredients – Fudge Icing
- 1 cup Vegan semi-sweet chocolate chips
- 1 T of Vegan cream cheese
- 1/8 cup of soy coffee creamer
- ¼ cup of cherry juice (from cookie recipe)
- 1/3 cup of Vegan powdered sugar
Directions – Fudge Icing
- In a small saucepan, combing chocolate chips, cream cheese, soy coffee creamer and melt over low heat. Stir in cherry juice and powdered sugar.
- Once melted and combined to desired thick consistency, add to top of cooled cookies.
SO my mom and I went on a cooking bonanza during the holiday…some of it was AWESOME (those recipes coming!)…those that were terrible, well those are going to stay quiet, but I will of course post pictures! 🙂 Enjoy.
Vegan Buried Cherry fudge cookies – simply awesome and addictive. Thankfully we made 21 dozen, 18 of which we gave away 🙂
Vegan Guacamole (yes, I know, you’re wondering: isn’t guacamole already vegan? Answer: nope, most places add sour cream or yogurt…some add cheese). VERY very good and very easy. My secret ingredient…well, you’d never guess 🙂
Vegan Chocolate Chip cookies – Absolutely NASTY. OMG. There were actually a previous batch, which we thought was the worst. Then we had these…we were wrong the first time. Both batches: inedible. Sigh.
Vegan Nachos: AWESOME! I love it! I made my own nacho cheese, and we were really really happy with them 🙂
“Creamy” Pasta: Absolutely the most disgusting thing we made. I tried the “sauce” before it went into the oven, and would not even try a little bit when it came out. GROSS!!! Forks over Knives recipe: EPIC FAIL!!!!
Mixed Berry compote with Brandy: Awesome dessert! Made a mixed berry compote with brandy (aw yeah), filo dough, and soy vanilla ice cream. Pretty great!
Chili: Best Chili I have ever made! I made enough to last me a month…but that’s ok with me! Seriously awesome and spicy – and of course, completely vegan (with soy crumble). Add a little vegan sour cream, daiya and yummmm 🙂
These are just a few of the highlights…Hope you enjoyed reading my foibles…many more to come to be sure 🙂 LOL.