Vegan Sweet Potato Brulee

Thanksgiving and Christmas, the two Holidays we're searching through recipe books looking for that killer recipe.  Or, we are looking for our traditional, tried and true recipes that bring warmth and memories. This recipe for Sweet Potato Brulee is one of the cherished memorable side dishes that I've made for the last 8 years. Now, eating vegan, I decided to make a different version so our family could enjoy it guilt and dairy free.  And I can guarantee that this will be the most requested vegan holiday recipe in my family.  Here's to health and happiness and many more memories with the family.

 

 

Vegan Sweet Potato Brulee Recipe~

 

4 medium sweet potatoes

1 yam

3 tbsp brown sugar

1/3 of a banana

1 tsp lemon juice

1 can of coconut (I recommend the Thai Kitchen brand.  It's thicker and creamier.  Open can and leave in fridge for at least 2 hours.  It will thicken even more which is superb for this recipe.)

1 cup Silk original creamer or Silk Holiday Nog

Ener-G egg replacer- the equivalent of 5 eggs

1/2 tsp nutmeg

1/2 tsp salt

5-7 tbsp sugar (for topping)

 

 

 

 

Pierce Potatoes and Yam and bake in oven at 400 degrees F for 1 hour. When cool enough, peel and add potatoes and yam to food processor. Turn oven down to 300 degrees.

 



 

Add the piece of banana, the silk creamer or nog and food process until smooth.

 

 

In a bowl, whisk the egg replacer, lemon juice, brown sugar, nutmeg and salt.  Add potatoes, mix well and then add the coconut milk and mix until creamy and silky.

 

Pour into a baking dish and bake at 300 degrees for an hour until set.

 

 

Remove from oven and cool completely.  Once cooled, sprinkle the sugar evenly over the top, right before you are ready to serve it.  Using a mini torch, cook the top until all the sugar is melted.  Let it harden for a few minutes before serving. (note~ you may broil it in the oven but it will be uneven in some spots.)

 

Oh la la...Do you see my vegan pumpkin pie in the back? =) I can't wait to bite into that one too.

 

 

Oh So delicious.  Serve up and enjoy!

 

Vegan Cranberry Pecan Brittle

The Holidays are upon us.  As I was cooking up some cranberries for some Cranberry Fudge (non vegan) I was about to make for Thanksgiving, I ended up with a lot of left over cranberry juice and I had an Epiphany.  I was wondering if I could turn these leftovers into a nice vegan candy brittle for my daughter.  It was worth a try and it was better than tossing out the remnants.  I do apologize however, had I know this would work, I would have taken photos all along the way.  But I'll try and explain it well enough.  I hope you enjoy this because we sure did.

 

Vegan Cranberry Pecan Brittle Recipe:

 

12 oz bag fresh cranberries

1 1/4 Cup sugar

1 cup corn syrup

1 cup water

3/4 chopped pecans

2 tbsp vegan butter

1tsp baking soda

sugar to sprinkle

 

Start by preparing a cookie sheet with tin foil lightly sprayed with cooking oil spray.  In a medium pan over med-high heat, boil water,  only 1 cup sugar and cranberries for about 30 minutes letting the water start to reduce.   The cranberries will start to soften and look like the photo below.  Remove the cranberries.  (You won't need them so feel free to put them in any other recipe like fudge, ice cream, stuffing, etc.)

 

 

 

Boil your mixture until it reduces to half.  This will be about 15 minutes or longer.  Just stir every once in awhile. Once reduced, add corn syrup, remaining 1/4 sugar and cook for another 5 minutes. Add the pecans and cook using a candy thermometer.  You will be stirring for quite awhile until it registers 300 degrees Fahrenheit. This will be hard ball stage where you can also test by putting a bit of the syrup into ice cold water.  If it is brittle, it's done.   Once it's done, remove it from heat and add the butter stirring quickly, then the baking soda. It will turn a light color and immediately pour onto the prepared foil.  Using two forks, spread it apart quickly, sprinkle lightly with sugar and allow it to cool. Once cooled, break into pieces. Enjoy!

 

 

This little treat is a perfect fall or Christmas candy and would make great homemade gifts too. You could even add a little tag reading.. "I cran-berry wait to see you this holiday."  Hee hee..hoo hoo hoo, Merry Christmas and Happy New Year!

Silk Nog Ricotta Stuffed French Toast

Oh Christmas Morning.  One bite of this delicious Silk Nog Ricotta Stuffed French toast and you'll be singing "We wish you a Merry Christmas" for sure.

I am always amazed at how people can't believe "Vegan" can be out of sight tasty.  However, when they taste some of my creations, I hear the same thing over and over.  I would be vegan if you would cook for me. I know people like purchasing easy, no thought, convenient and less expensive type foods.  It's definitely simple to run through a market grabbing anything you want, but honestly, over time, cheap and unhealthy food will cost you more in medical bills.  But enough about that, let's get cooking! 

 

 

Recipe for three

1/2 cup Silk Seasonal Nog

6 Slices Natures Own 100% Whole Grain bread 

1/3 of a banana

1/4 cup Tofutti "Better than Ricotta Cheese"

1/4 tsp vanilla

pinch salt

nutmeg

earth balance vegan butter or cooking spray

 

In a pie tin or shallow bowl, mash banana well with a fork, adding in Silk nog, vanilla and pinch salt. Mix extremely well until banana is no longer chunky but the mixture is well incorporated. In a separate bowl, mix Toffuti Cheese, a pinch of nutmeg and 1 Tbsp of the banana-nog mixture.



 

 

 

 

 The mixture should be spreadable with a spoon and have a nice thinned out consistency.

 

Spread all the mixture onto 3 slices of bread.  Add the other slices of bread on top of these to make ricotta sandwiches.

 

Coat  both sides of the "Sandwich" with the nog mixture and start cooking on a well heated pan with a little cooking spray and a little Earth Balance in the pan.  Cook until both sides are browned.

 

 

Sprinkle with a little powdered sugar and a pinch of nutmeg and top with Pure Maple syrup. 

Oh My.  I can't say anymore about this fabulous Christmas-y flavor to get you ready for the holidays except that you must try it. If you are new to "Veganism," you will never "want" for stuffed french toast ever again.  Trust me...It's that fabulous.

I'm so glad you stumbled upon my newest blog.  I'm looking forward to journaling more of my fun recipes here and I'm thankful you found me.  Many blessing for the Holidays and a Happy and Healthy New Year.

 

This Recipe was just entered into the Silk Holiday recipe contest on facebook.  If you try this or want to try this, check out the contest and vote, vote, vote for it.  And it'd be great if you enter your own original recipe for a chance to win some wonderful prizes.  Good Luck and thanks for voting!
http://www.facebook.com/SilkUS/app_353551991403074