Hankerin' For Coconut Macaroons

Tuesday night, Mr. Hibbard asked me to print out a recipe for vegan coconut macaroons and he would make them while I was at a night work appointment. I came home to a macaroon pancake...ha! Not his fault, but it just wasn't a good recipe. I always try to use vegan recipes, but sometimes, you have to 'veganize' a well-reviewed non-vegan recipe to get a good result.

This non-vegan coconut macaroon recipe has 605 mostly great reviews. So, my challenge was to veganize it. The only non-vegan ingredients I had to have substitutions for were the butter (I used Earth Balance) and sweetened condensed milk (I had to make my own!).

I don't think I have ever baked with sweetened condensed milk, even before becoming vegan. So, I went to the internets and found this recipe for vegan sweetened condensed milk . I happened to have some powdered soy milk, from my holiday adventures with vegan white chocolate, so this recipe was perfect.

Vegan Sweetened Condensed Milk
Powdered soy milk (re-constitute using package recommendation...I used 24 ozs of water and 3/4 cup of NOW Foods powdered soy milk)
1 1/2 cups sugar
6 Tbsp vegan butter/margarine (I used Earth Balance)

1) Add soy milk powder and the accompanying water into a pot and heat until mixture boils.
2) In a separate pan, melt 6 tbsp of vegan butter/margarine
3) Add sugar to the melted butter
4) When sugar begins to melt, add the hot milk from the other pot and add a dash of salt.
5) Bring the mixture to gentle boil for at least 5 minutes. The mixture should be finished cooking when it gets a little thick.

 

Vegan Coconut Macaroons
Makes 12 macaroons

• 1/4 cup and 1 teaspoon all-purpose flour
• 2 1/4 cups and 1 tablespoon flaked coconut (I used Fresh and Easy sweetened shredded coconut)
• 1/8 teaspoon salt
• 1/2 cup and 1 tbsp vegan sweetened condensed milk
• 3/4 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
2. In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size. 
3. Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted (mine took about 17 minutes and I probably could have baked them longer)

 

Starbucks Pumpkin Spice Latte With Soy=NOT Vegan

I guess I didn't get the memo that the Starbucks Pumpkin Spice Latte has milk in it, even if you get it made with soy. Bummer, big time. According to Your Daily Vegan, Starbucks pumpkin spice latte syrup contains: Sugar, condensed nonfat milk, sweet condensed nonfat milk, anotta (a colorant), natural and artificial flavors and caramel coloring. 

I distinctly remember seeing advertisements a year or so ago for Starbucks new 'vegan' soy drinks, so I assumed a soy pumpkin spice latte would be dairy free. I figured they used a sugar syrup, so how could it not be vegan?! I think they should consider making vegan-friendly seasonal alternatives! My suggestion is to replace the condensed nonfat milk with condensed soy milk and the sweet condensed nonfat milk with sweetened soy condensed milk.  I'll just have to enjoy my pumpkin spice lattes at home for now.

Hibbard Kitchen Original: Vegan Pumpkin Spice Latte 

6 oz freshly-brewed coffee (or espresso, if you have it)
1/2 cup almond milk (or any non-dairy milk)
2 TBSP vegan sweetened condensed milk (recipe below)
3 TBSP pumpkin spice syrup (recipe below)

Combine all ingredients into a cup. I like mine iced, so I brew my coffee over ice, then add the other ingredients.

Pumpkin Spice Syrup
1 1/2 cups water
1 1/2 cups sugar
4 cinnamon sticks or 1 tablespoon ground cinnamon (I used 4 cinnamon sticks)
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground nutmeg
3 tablespoons pumpkin purée

1) Combine water and sugar in a medium pot over medium heat. Cook until sugar has completely dissolved.
2)Whisk in remaining ingredients.
3) Cook for about 6 minutes, stirring frequently. Do not allow mixture to come to a boil.
4) Strain syrup through cheesecloth into a large glass measuring cup or bowl.
5) Transfer to bottle of your choice and store in the refrigerator. I poured my syrup into a salad dressing mixer, which is awesome for mixing it up before pouring it into my coffee.

Vegan Sweetened Condensed Milk
Powdered soy milk (re-constitute using package recommendation...I used 24 ozs of water and 3/4 cup of NOW Foods powdered soy milk)
1 1/2 cups sugar
6 Tbsp vegan butter/margarine (I used Earth Balance)

1) Add soy milk powder and the accompanying water into a pot and heat until mixture boils.
2) In a separate pan, melt 6 tbsp of vegan butter/margarine
3) Add sugar to the melted butter
4) When sugar begins to melt, add the hot milk from the other pot and add a dash of salt.
5) Bring the mixture to gentle boil for at least 5 minutes. The mixture should be finished cooking when it gets a little thick.

I think this pumpkin spice latte tastes very similar to Starbuck's version. If you skip the sweetened condensed soy milk, it will likely fall short of your expectations though.

Vegan Italian Cheese Panini

I have been obsessed with paninis, ever since I ate at Sweet Pea Baking Company in Portland, OR this summer. The first panini recipe I created at home is based on Sweet Pea's Bendishaw sandwich. Wheat bread, pesto, fresh tomatoes and Daiya cheese. If you are strapped on time and craving pizza, this panini will be your best friend. The only thing that requires advance preparation is the vegan pesto, but it can stay fresh for about 2-3 weeks in the refrigerator.

Vegan Italian Cheese Panini (for 2)

Ingredients:

• 4 slices of whole wheat bread (we use the whole wheat sourdough bread from Fresh and Easy)
• 1 medium tomato sliced (4 slices is ideal)
• 2-3 tbsp vegan pesto (recipe below)
• 1/2 cup mozzarella-style Daiya cheese
• Olive oil (for spritzing the bread)

Preparation:

1. Turn on the panini machine.
2. Spritz the outside of the bread slices lightly with olive oil and flip the oil side down.
3. Place 2 slices of tomato on one slice of bread for each sandwich.
4. Spread 1-1 1/2 tbsp of vegan pesto on the other slice of bread for each sandwich.
5. Sprinkle 1/4 cup of Daiya cheese on the slices of bread with the tomato.
6. Put the pesto bread slices on top of the other slices of bread to complete the sandwiches.
7. Transfer the sandwiches to the panini machine and hold down the handle for 10 seconds and then release the handle.
8. Cook the sandwich for 3 minutes and then check for dark grill marks. If you don't see dark grill marks, cook for additional 1 minute intervals and check for grill marks.
9. Flip the sandwich with tongs or a fork and cook for an additional 3 minutes.

Vegan Pesto
 Ingredients:

• 1 1/2 cups fresh basil
• 1/3 cup olive oil
• 1 cup pine nuts (other nuts, such as almonds or walnuts may be substituted)
• 5 cloves garlic
• 1/3 cup nutritional yeast
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

Preparation:

Combine all ingredients in a food processor until nuts are ground. Pesto should still have texture and not be completely smooth. Add more salt and pepper to taste and enjoy! One variation is to add 1/2 cup rehydrated sun-dried tomatoes. For a lower fat version, replace half the oil with non-dairy milk.

Vegan International Quinoa Salad

Quinoa is a super grain I only discovered after becoming vegan last year. I love plain cooked quinoa, quinoa pasta and now International Quinoa Salad. This recipe is from Fat Free Vegan Blog. 

It's a weekly staple around the Hibbard house. When we need a lunch on-the-go or a side for dinner, this is our go-to dish.

International Quinoa Salad


Quinoa:
1 1/2 cups quinoa, rinsed very well
2 1/4 cups water
1 clove garlic, minced or pressed
1/2 tsp. salt (optional)
Vegetables:
1 large cucumber, peeled, seeded, and diced
2 medium-large tomatoes, finely chopped
kernels of 2 ears of cooked corn (about 1 cup)
1 jalapeño pepper, seeded and diced
1 1/2 cups cooked chickpeas
1/2 cup scallions, thinly sliced
2/3 cup parsley — minced
1/3 cup fresh mint — minced
1 ripe avocado, peeled, pitted, and diced (reserve a few slices for garnish)
Dressing:
1/4 cup freshly squeezed lime juice (NOT lemon)
3 tablespoons vegetable broth or bean cooking liquid
1/2 teaspoon salt, or to taste (optional)
1/8 teaspoon ground pepper
1 clove garlic, pressed or minced
1/4 – 1/2 teaspoon chipotle chili pepper

To cook the quinoa in a pressure cooker, place it and the water, garlic, and salt in the cooker and lock the lid. Over high heat, bring to high pressure and cook for one minute. Remove from heat and allow the pressure to come down naturally. You can also follow directions on the quinoa package for stovetop preparation. Fluff the quinoa and allow it to cool.
Combine all of the vegetables in a large bowl. Add the quinoa and mix well. Whisk the dressing ingredients together and pour over the salad. Mix well and refrigerate until chilled. Taste before serving, and add more lime juice as necessary (you want it to be tangy). Garnish with avocado slices and serve. Makes about 8 servings.
Nutrition (per serving): 239 calories, 55 calories from fat, 6.4g total fat, 0mg cholesterol, 366.2mg sodium, 627.7mg potassium, 38.8g carbohydrates, 7.7g fiber, 4g sugar, 9.1g protein.

Vegan Black Bean Oat Burgers

I am a big fan of all the vegan blogs out there. I have found many good recipes on My Vegan Cookbook. The latest one I tried was the vegan black bean oat burgers. This is going to be a weekly staple in the Hibbard Kitchen.

Vegan Black Bean Oat Burgers

Ingredients

• 1/2 C Old Fashioned Oats (not quick cook)
• 1/2 Medium Onion Chopped
• 1/2 C Black Beans (Rinsed) (Divided)
• 1/2 C Whole Kernel Corn (Drained) (Divided)
• 1/4 C Whole Wheat Flour
• 1/4 C Wheat Gluten
• 1/2 Tsp Baking Powder
• 1/4 C Nutritional Yeast
• 1 Tbsp Olive Oil
• 1 Tsp Onion Powder
• 1 Tsp Garlic Powder
• 1 Tsp Chili Powder
• 1 Tsp Ancho Chili Powder (or another tsp of regular chili powder, if you don't have ancho)
• 1/4 Tsp Cumin
• 1/4 Tsp Coriander
• 1 Tsp Seasoned Salt
• 1 Tbsp Balsamic Vinegar

Directions 
Preheat oven to 400 degrees.

Pulse all the oats in food processor until coarsely chopped. Remove from the food processor and place in mixing bowl.

Place medium chopped onion, 1/4 cup of the black beans and 1/4 cup of the corn and pulse until coarsely chopped. Place in mixing bowl.

Add remaining black beans, corn and remaining ingredients. Mix together well.

Form into 6 patties. Place on oiled cookie sheet.

Place in oven for 10 minutes, then flip burgers and cook 10 more minutes.

I suggest refrigerating them overnight and then heating them up for 30 seconds in the microwave, when you want to eat one. I love mine with vegenaise, cucumbers and lettuce.

Raw Vegan Chocolate Pudding

This summer I tried making chocolate pudding with avocados, aka chocomole. I wasn't thrilled on how it turned out, as it lacked the sweetness you expect from chocolate pudding, although it was creamy. I have since been on a quest for a good healthy, homemade vegan chocolate pudding recipe. On my Pinterest food board, I pinned a yummy recipe that uses bananas for sweetness and creaminess for an ice cream recipe. My husband has been going on non-stop about this 30 bananas a day lady ,

and we all of a sudden have like 30 bananas in the house at one time. I actually bought 20 bananas at Fresh and Easy this week and the check-out computer said, "Are you sure?" hahahaha! So, I have indulged in a few bananas lately.
So, what could be better than a raw, vegan healthy chocolate pudding?

Raw Vegan Chocolate Pudding (Makes 2 servings)

2 frozen sliced bananas
3 TBSP cocoa powder
1-2 TBSP organic no-sugar added peanut butter

Add bananas, cocoa powder and peanut butter to a food processor and mix until smooth. Simple. Tasty. Wholesome. This can be frozen to create an ice cream consistency.

Vegan tuscan kale salad

I love True Food Kitchen. I have been making this recipe for about a year now, ever since True Food Kitchen posted it on their web site. Their food is healthy, well-balanced and tasty, with many vegan and vegetarian options. I had never eaten kale before having this salad. When I was in high school, I used to work at a retirement home that used kale as decoration for the salad bar. The kale should have been IN the salad bar!!!
This salad is great on its own, but can also be served as a side salad with lunch or dinner. If I ever start having friends over for vegan dinner parties (which I want to start doing!), I would make them this salad as a starter. It's one of those salads that makes people really like kale!

Vegan version of True Food Kitchen's Tuscan Kale Salad

Food as Medicine Kale is among the most nutrient-dense commonly eaten vegetables. One cup provides 1,327 percent of the Daily Value (DV) for vitamin K, 192 percent of DV for vitamin A, and 88 percent for vitamin C.

Ingredients

4-6 cups kale, loosely packed, sliced leaves of Italian black- midribs removed and chopped into strips or bite-size pieces (any store-bought kale will work) juice of 1 lemon 3-4 tablespoons extra-virgin olive oil 2 cloves garlic, mashed salt & pepper, to taste hot red pepper flakes, to taste 2/3 cup mozzarella Diaya cheese 1/2 cup freshly made bread crumbs from lightly toasted bread (or store-bought panko bread crumbs)

Instructions

Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes. Pour over kale in serving bowl and toss well. Add 2/3 of the cheese and toss again. Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese. Ingredients  Chopped kale  Dressing  Finished kale salad  Ready to serve  Want to know more about True Food Kitchen? Here is info from Dr. Weil's website: Concept: All True Food Kitchen locations feature dishes that closely adhere to the principles of Dr. Weil's anti-inflammatory diet. They are intended to be a new kind of restaurant: one in which delicious flavors, healthy nutrients, environmental awareness and an inviting atmosphere come together to create an unforgettable dining experience. Dishes are influenced by Mediterranean, Asian and Californian cuisine, and include soups, appetizers, salads, pasta, rice and noodle dishes, wood grilled dishes, sandwiches and burgers, brick oven pizzas and desserts. Sample dishes: Wild Smoked Salmon with Shaved Radishes; Lemon Cream & Wasabi Peas; Sashimi Tuna Salad with Avocado, Cucumber, Tomato, Edamame & Ginger; Curry Chicken with Rice Noodles; Tuscan Kale Salad; Cauliflower & Cashews; Herbed Hummus; Green Tea Soba Noodles with Peas; Bok Choy & Lemongrass; Fresh Tomato Pizza with Pasilla Chile & Manchego; Grilled Wild Ahi Sliders with Wasabi, Radishes and Cucumber on Pumpernickel; and Natural Half Chicken with Farro, Walnuts, Dried Fig, Brussels Sprouts & Squash. Each location features catering, take out, breakfast, a selection of coffee drinks, natural juice blends, hot and cold tea, sparkling wine cocktails, organic and low-calorie beer and sake. All wines are selected based on wineries' commitment to organic, biodynamic and/or sustainable farming practices. Engrained in True Food Kitchen's ethos is a commitment to a conscious, community-based dining experience - a commitment that ensures that, no matter how many locations are established, True Food will never become what one thinks of as a "chain." Food sources: All True Food Kitchen locations use local, organic sources whenever possible. For example, the Phoenix location receives most of its produce from McClendon Farms, a 25-acre, USDA-certified organic produce farm in Peoria, Arizona. All locations also use the organic extra virgin olive oil and tomatoes that Dr. Weil worked to develop with Lucini Italia, which he considers the finest quality in the world. Green features: The restaurants are decidedly "green" with environmentally friendly accoutrement including: High efficiency kitchen equipment Low voltage LED lighting Waterless urinals (saving 40,000 gallons/year) Ultra low water faucets Low VOC paint White oak butcher block tables and counter tops Reclaimed wood floors Recycled quarry tiles Natura water purification unit. (True Food Kitchen creates both still and carbonated bottled water in-house. Bottles are cleaned, sterilized and reused, eliminating plastic bottle waste). True Food Kitchen locations: Phoenix, Ariz. (opened Oct. 2008) Biltmore Fashion Park 2502 E Camelback Rd. Phoenix, AZ 85016 602.774.3488 Newport Beach, Calif. (opened Aug. 2010) Fashion Island 451 Newport Center Dr. Newport Beach, CA 92660 949.644.2400 Scottsdale, Ariz. (opened Nov. 2010) Scottsdale Quarter 15191 N Scottsdale Rd. Scottsdale, AZ 85254 480.265.4500 Santa Monica, Calif. (scheduled opening Apr. 2011)

Seriously amazing vegan fondue recipes

The Hibbards love vegan fondue!

There is something magical about fondue. Don't you agree? My dreams usually involve cheese and chocolate...and Krispy Creme donuts (find and/or make me vegan ones and I will love you forever). Matt jokes that I try to eat my pillow at night. ha.
The Melting Pot was my only real experience with fondue, but we used to go at least a couple times a year, BV (before vegan). I am saving myself for a Cathrineholm fondue set, but until the day I find one in good condition, I'll just have to use big enamel pots and some old 70s fondue sticks that I found in our junk drawer (probably came from a fondue set my parents gave me).

Trying to find a vegan cheese fondue recipe online was pretty hard, so I took the basic idea from this recipe to create my own. My modified recipe is DIVINE!!! Like, so good that I had it as leftovers for 3 nights! Not the healthiest thing you can eat...but your mouth will love you.

VEGAN CHEESE FONDUE

Ingredients:

• 1/2 cup mimiccreme
• 3 tbsp earth balance
• 1 bag vegan shredded Diaya cheese
• 1 tsp tahini
• 2 tbsp nutritional yeast
• 1/2 tsp garlic powder
• dash salt and pepper (to taste)

Preparation:

In a fondue pot (or enamel pot) over medium-low heat, melt the earth balance and diaya cheese. Add tahini and stir until combined. Add remaining ingredients. You may need to add a bit more cheese or mimiccreme to get the consistency that you want.

  You only need 1 bag of Diaya...not 2, as pictured

 Looks just like cheese

 Starts looking like cheese fondue!

Here's where it get's fun! We decided to dip gardein crispy 7 grain tenders, apple slices and 2 varieties of fresh vegan bread.

 Gardein and apple slices

Fresh bread cubes

 After sitting on low heat, the cheese fondue turns a nice shade of 'cheddar'.

 Yum!

 I yuppified Matt's Coleman camping grill, so we could keep the cheese hot! This is where a good fondue set would come in handy.

 Yep, camping in the kitchen.

 Dippin'

 It was sooooo tasty. I honestly think I could taste-test fool some non-vegans into thinking it is real cheese fondue.

The chocolate course. This is somewhat easier to find recipes for, and I used this recipe, but made some modifications. Super duper tasty. And, you can re-heat it, if you have leftovers.

Vegan Chocolate Fondue

Ingredients: 

• 1/4 cup earth balance
• 8 ounces vegan chocolate chips or dark chocolate
• 2 tbsp flour
• 1/2 cup agave nectar
• 1/2 teaspoon vanilla
• 2 tbsp vanilla soy milk

Preparation:

Melt earth balance, vegan chocolate and soy milk together in saucepan over very low heat, or, use a double-boiler to ensure chocolate doesn't burn. Once melted, remove from heat, add the rest of the ingredients, combine well and transfer to fondue pot to keep warm.

Ingredients

 Everything goes into the pot

 Finished vegan chocolate fondue

 Fun! Let's dip bananas, massive strawberries, vegan bread, vegan chocolate chip cookies and vegan brownies.

 Going in!

 Strawberries and chocolate. Dreamy.

So, looking for something fun to try this weekend?! Try vegan fondue!