Southern Butter Coconut Syrup

 Even though it's nice and warm here in southern California this winter, there are still a few of those chilly mornings when you wake up and desire a nice hot batch of griddle cakes, pancakes or waffles.  Well, it was one of those days. And along with one of "those" days, today I wanted a less traditional syrup.  So how about you?  Would you like to get your hands on a delicious Vegan delicacy for your breakfast?  How about something buttery, gooey and smooth?

Well, you are in Luck!

 

Here it is, in all of its full glory....

 

Southern Butter Coconut Syrup. Almost enjoyable by just spoonfuls. Now, I'm not saying I've done that, but I won't say I didn't either....

 

I plead the Fifth...

 Southern Butter Coconut  Syrup

 

1 stick vegan butter

1/2 can coconut milk including the cream.(Make sure to skim all the coconut solid cream to use too. It is normally on the top of the can. (Trick~open can overnight and leave open in the refrigerator. It will start to get solid on top)

1 c. brown sugar

1/2 Teaspoon of baking soda

1/2 Teaspoon of coconut oil

 

I started melting my butter.

I added the sugar and baking soda.

I added the milk.
And it got frothy right away. So I added the coconut oil and stirred, then took it off the stove.

The syrup was a thing of beauty. You'll want to serve it frothy.

I must say that my whole family, and my son's friend included, were thrilled with this syrup. When I mentioned there was coconut oil in it, they at first turned their nose up at it. But once they tried it, they were in love too. This was a nice, silky and buttery syrup. Using this syrup gave us no need to butter our waffles first, trust me on this. It was heavenly and delightful.  This syrup was wonderfully delicious and lasted wrapped in the refrigerator for the next couple days, no problem.  I just heated it slightly in the microwave and voila....nice, hot, buttery delicious topping for my waffles and cakes.

 

 

Avocado Corn Salad with Cilantro Grapefruit dressing

Salads are my thing right now.  When it comes to health, a salad is what most people think dieting is all about.   I've heard it referred to as grass, rabbit food and a bunch of weeds, but what a salad is to me is a bunch of delicious mixtures of texture, taste and variety.  It's not only color  and balance for a diet but a delicious blend of fiber too.  Have a salad, you'll thank me later.  Or better yet, have This salad and thank me now.  It's fun, fresh and mostly raw with a deliciously delightful dressing.  So go ahead and Enjoy...

Avocado Corn Salad~
serves 3

1 ear of corn (cut corn off cob)
10 yellow grape tomatoes cut in halves
1 avocado (diced)
2 green onions (sliced)
5 Tbs Mediterranean Herb Feta Style soy cheese (diced into small pieces)

Put everything in a bowl and chill while making dressing.

Cilantro Grapefruit Dressing~

1 tsp mustard powder
1/2 tsp salt
1/2 tsp pepper
1 Tbs balsamic vinegar ( I used fig balsamic but any will do)
2 Tbs grapefruit juice
1 teaspoon grapefruit zest
2 Tbs fresh cilantro leaves
1/4 cup grape seed oil

Mix all ingredients in a blender until incorporated. Pour over salad and mix gently.  Serve over a bed of mixed baby lettuces or eat just the way it is. Yum.

Optional ingredients~
Vegan Shrimp
Diced Yucca

 

Another favorite salad I love is my California Citrus Salad.  I'll include the recipe along with another recipe for my homemade candied pecans that go perfectly on top of the California Citrus Salad.

 

 

California Citrus Salad~

 

4 Strawberries (sliced)

1/4 cup blueberries

1 clementine ( into segments )  Optional:  You can use canned mandarin oranges

5 yellow grape tomatoes (sliced)

2 green onions (sliced)

1 endive (sliced)

1 avocado (diced)

5 Tbs soy blue Cheese Crumble (diced finely)

2 cups mixed baby greens

 

Sweet Grapefruit Dressing~

 

1 tsp mustard powder
1/2 tsp salt
1/2 tsp pepper
1 1/2 Tbs balsamic vinegar ( I used fig balsamic but any will do)
4 Tbs grapefruit juice
1 teaspoon grapefruit zest
1 tsp sugar
1/3 cup grape seed oil

 

 

Add all ingredients in a bowl and toss with Sweet grapefruit dressing. Sprinkle Candied pecans or any candied nut on top and serve.

 

 

Have you ever been to a fair, an event or even the super store Bass Pro Shop when they're cooking up their spiced nuts and the aroma is so heavenly, you make your first stop to pick some of those bad boys up?  The scent is captivating.  The scent is Christmas, Easter and Thanksgiving...all rolled up in one. And then the taste.

 

When I make them, they're irresistible to anyone on the premise. 

 

Do you know how people make chocolate chip cookies before prospective buyers come to look at a home?  Well they should make these...

and for sure...

their home would be...

SOLD!

 

So, there we go.  Story told.  Enjoy your nuts on your salad or off. 

 

Candied Nuts

 

1 Tbs vegan Butter

1/4 cup white or brown sugar

1 cup nuts

1/4 tsp cinnamon

 

Over stove, cook all ingredients on med-high heat until sugar starts to melt and starts to coat nuts. At this point, about 2-3 minutes, turn off burner, sprinkle with cinnamon and continue to stir until all nuts are coated.  Lay flat and separate slightly onto foil and let cool.  Break apart.

A New You Giveaway

Contest is now Closed but enjoy the recipes posted below~
Congratulations to our 2 Winners~
Nicole G and Dezi S
We hope you enjoy your prizes and can't wait to see the yummy things you make with them.

Happy Happy Happy New Year!!!

We are a day away from a New Year.  Along with a New Year normally comes resolutions for health, weight loss, exercise...you pretty much know the routine. Generally we start off like a rocket and then fizzle in the atmosphere like a sparkler.  It seems that most people start off with the notion of making these things into a good habit but right when that seems to happen, they cheat a bit at Uncle Al's birthday party, or they celebrate with friends and decide that an extra two glasses of champagne is no big deal or...or...or...

Sadly sometimes, people just don't know where to get their healthy option foods from because the health food store is so far away, their market doesn't carry many health food selections, gluten free or vegan options or it's simply not convenient enough.  It seems the recipes are there but the time to shop simply isn't.

Well do I have an option for you.  Online shopping...
And just to kick you off right for the New Year, Edward & Sons (Tm) Trading Post has offered a GIVEAWAY for TWO (that's right...TWO) of my followers. Not only is Edward & Sons a great way to get Vegan and Gluten-Free items shipped right to your front door, but the vegan items are plentiful and it's sure to take the excuses of "I just can't find that item anywhere" away. Another thing I love about Edward & Sons is their recipes and blogger section.  You'll have countless recipes at your finger tips and the means to order the products instantly. 

So who said anyhow that nothing is Free?  It's obvious they aren't familiar with Edward & Sons Trading Post or MyDeliciousVeganDiary right?!
So enjoy this delicious package from us to you and spend this New Year with a New attitude, new approach to health and a New You.  Come on...YOU deserve it!

Ps.  You'll love the recipes I have below.  They are some of my favorite simple and quick meals using Teriyaki Sauce.

Here's the Giveaway that will come right to your door! 

Here's the Link to Edward & Sons...

http://edwardandsons.com/

You'll most definitely want to check them out.

 RECIPES~

Teriyaki Thai Cabbage Salad

http://www.mydeliciousvegandiary.blogspot.com/2013/02/teriyaki-thai-cabbage-salad.html

Fried Teriyaki Tofu

 

http://www.mydeliciousvegandiary.blogspot.com/2013/02/fried-teriyaki-tofu.html

http://www.mydeliciousvegandiary.blogspot.com/2013/11/vegan-chocolate-chip-cookies.html

Contest begins on Jan 31st.

HOW TO ENTER
a Rafflecopter giveaway

Roasted Red Pepper Sandwiches

 There is nothing better than freshly made roasted red peppers.  Even better, are roasted red peppers in a sandwich.  But when you need a super quick meal, it's always nice to have a jar of roasted red peppers on hand to make a super quick and easy and oh so tasty meal.  Try it, you'll like it.  No, you'll probably love it!

Roasted Red Pepper Sandwiches
Garlic powder
Daiya Provolone Style Slices
Roasted Red Peppers, if canned, drained for about 5 minutes
Flatbread or your favorite bread

 

Lay out your flat bread. Layer with roasted red peppers. Sprinkle with a little garlic powder.

 

Layer the top with Daiya Slices. Add another flatbread on top.

 

On a grill or pannini maker, cook for about 1 to 2 minutes.  Let cool slightly and slice into pieces.

 Roll 'em and eat 'em.  The end. 

Of course it's only the end until you make another, and another...you get the point. Yum!

 

 

Peppermint White Chocolate Chip Cookies

 

I love peppermint at Christmas and also into the New Year.  It's one flavor that can be made all year but when you taste it, you automatically think about Cherished Christmas Memories. At leasat I do and perhaps that is why I love eating these cookies and hanging onto each and every Christmas thought that I keep near and dear as I savour eat bite. 

Then you take another bite of these cookies and evil crosses your mind.  Is Christmas the time to share...really?

Or maybe, just maybe, if no one knows that I've baked these cookies, they'll never miss them.  But oh, they are so good. (This will be the moment that you'll decide on making batch two of cookies.  One to eat, and one to share.) 

And if you share these, you will be the favorite food gift giver of the year...and you'll Rock! So go ahead and ...bake away!

***

Vegan Peppermint White Chocolate Chip Cookies

1 stick vegan butter

1/4 c vegan shortening

1 1/4 c brown sugar, packed

2 heaping Tbs Coconut Milk from can (open can and refrigerate uncovered overnight. Use the thick top portion of the can)

1 Tbs vanilla

1 Tbs egg replacer powder (I used Ener-g)

3/4 tsp salt

3/4 tsp baking soda

1 3/4 c all purpose flour

1 c vegan chocolate chips

1/3 c crushed peppermint candies

Preheat oven to 375 degrees. Blend butter, shortening, and sugar until smooth and creamy. Add milk, vanilla, egg replacer powder, salt and baking soda and mix until incorporated. Slowly add flour, 1/2 cup at a time, just until mixed. Stir in Chips and candies and spoon onto ungreased cookie sheet. Bake until the edges are starting to brown, about 9 minutes. Cool slightly and then transfer to finish cooling on a paper towel. Eat.

 

If you are willing to share, these make great homemade gifts. 

Enjoy and Merry Christmas!

 

Pumpkin Swirl Macadamia Cheesecake

I love the holidays.  Thanksgiving, Christmas, and New years are just a few of those days when it's fun to break out all the fall recipes and start baking. And it's also a fun time of the year for creating. Here is a recipe I made for Thanksgiving to take to my parents home and I love that not only was it so delicious but that it was so easy to transport too. Now that's my kind of dessert. I hope you like it as much as my family and I loved it too.

 

 

Pumpkin Swirl Macadamia Cheesecake

Recipe~

( Broken down into sections)

Crust~

2 c. Pecans (but feel free to use your favorite nut meat. I envision a wonderful macadamia nut crust in the future too.)

1 tsp ginger powder

15 dates

Food process nuts and ginger powder until chopped, but not too fine. Add dates and process until mixture comes together and dates are processed. Pour and press into a greased 8-9 inch spring form pan or two 6 inch greased spring form pans. Set aside.

Filling~

1 stick vegan butter

1/2 c. flour

Over medium heat on stove, melt butter and add flour while stirring constantly. Turn up heat to high and stir while cooking for 4 minutes. Set aside and cool.

2 1/2 c. soaked and drained macadamia nuts (soak overnight and drain)

12.3 oz soft tofu

1 tsp pumpkin spice mix or allspice

2 1/2 tsp cinnamon

3/4 c. agave nectar ( I used the dark nectar)

1 tsp vanilla

1/4 c. cream from the top of a can of coconut milk ( tip* leave can in fridge, opened overnight for a nice thick cream)

In a food processor, process all ingredients above until nuts are nice a smooth. While processor is still processing, add flour/ butter mixture in and mix until incorporated.

Then add:

1/2 tsp baking powder

1 tsp corn starch

Add baking powder and corn starch to food processor and mix until incorporated.  Pour half of the mixture in a bowl and
Stir in:
7 oz canned pumpkin to that bowl only.

 Pour both plain mixture and pumpkin mixture into prepared crusts or crust.  Using a knife, swirl the pumpkin mixture into the plain mixture being careful not to stir up the crust.

 

 

Then Sprinkle top with mixture of:

1 tbs cinnamon

1tbs sugar

 



 Bake for 20 minutes at 400 degrees then turn down oven to 350 degrees for 20-25 minutes until set up and light brown on top. Check center with tooth pic to make sure it's done. Cool.

 

Eat, enjoy and Love!   Happy Baking and Making~

Eggnog Macadamia Cheesecake

Being a new vegan or having an allergy to dairy can make the holidays difficult.  When we are away with a family of non-vegans, traveling or just simply out of ideas, a recipe like this cheesecake can make the un-merry very cheery.  Another wonderful thing about this cheesecake is that it travels well too.   It was delightful to see everyone vegan and non-vegan give this cake a try and to my excitement, it went over really well.  I have to say, not only was I a happy camper but the sauce on this cake was heavenly and almost sinful!

 

This cheesecake really kick started our Christmas spirit and made us want to trim the tree immediately and break out the Silk nog. It's really that Merry.

 

 

 

Eggnog Macadamia Cheesecake~

( Broken down into sections)

Crust~

2 c. Pecans (but feel free to use your favorite nut meat. I envision a wonderful macadamia nut crust in the future too.)

1 tsp ginger powder

15 dates

Food process nuts and ginger powder until chopped, but not too fine. Add dates and process until mixture comes together and dates are processed. Pour and press into a greased 8-9 inch spring form pan or two 6 inch greased spring form pans. Set aside.

Filling~

1 stick vegan butter

1/2 c. flour

Over medium heat on stove, melt butter and add flour while stirring constantly. Turn up heat to high and stir while cooking for 4 minutes. Set aside and cool.
 

Next step:

2 1/2 c. soaked and drained macadamia nuts(soak overnight and drain)

12.3 oz soft tofu

1 Tbs brandy

1 Tbs rum

1 tsp rum extract

2 tsp nutmeg

3/4 c. agave nectar ( I used the dark nectar)

1 tsp vanilla

1/4 c. cream from the top of a can of coconut milk ( tip* leave can in fridge, opened overnight for a nice thick cream)

In a food processor, process all ingredients above until nuts are nice a smooth, about 10 minutes. While processor is still processing, add flour/ butter mixture in and mix until incorporated.
 

 Then add:
1/2 tsp baking powder

1 tsp corn starch

Add baking powder and corn starch to food processor and mix until incorporated. Pour into prepared crusts.
Sprinkle with a mixture of:
1Tbs nutmeg
1Tbs sugar

   Bake for 20 minutes at 400 degrees then turn down oven to 350 degrees for 20-25 minutes until set up and light brown on top. Check center with tooth pic to make sure it's done. Cool.

 

Drizzle~

1/2 c brandy
1/2 c rum

1 cup granulated sugar

To make drizzle, add all ingredients to a pan over the stove and cook over medium heat for about five minutes or until just going from thin to a slightly thickening consistency.   You want this to be on the thicker side, not too wet and not too thick either. Let it cool slightly and drizzle your slices of cheesecake right before eating.

 

 

 This is why I like a smaller cheesecake, because it makes for a taller, prettier cake I think.

 

Here I let the drizzle sit in the pan too long.  But that's okay.  It was crunchy yet still very flavorful, like candy.  Did I mention I'm a candy-o-holic.  Yep, I am.  I also like cake...very much so.

 

And cheesecake even more...

Enjoy!