Peanut Butter Pie

My last post was a month ago and for that, I apologize.  Health issues and a new job have had me stretched so thin, I needed to stop for a little while to look around and appreciate what's good in my life... and one of those things is YOU. Yes, YOU, My blog readers... Without you this post would be just words on a webpage somewhere on the internet that would go unread.

You are who I write to and it brings me such joy that I have 16,000+ views now.  As a thank you for reading, (and a thank you for being patient) I am posting today a recipe for one of my family's favorite desserts.

Before I had to go vegan this dessert was almost a staple at every family get together during the spring, summer, and even into the fall. It was a hit!  After making the switch, I didn't make it anymore... I was too jealous that others would be eating it and I couldn't even have a bite!

Well, a couple weeks ago, when things finally started calming down (trust me as I look at my schedule right now... that was definitely the calm before the storm) I invited some of my closest friends over for a "family dinner".  (Shout out to Jane, Kjell, Mark, and Cody for coming!) I made 2 pot pies (1-chicken, 1-vegan), Chopped Salad, and needed something for dessert. I HAD TO VEGANIZE MY PEANUT BUTTER PIE!!! I knew it'd be a hit and indeed, it was.
(Even after dinner when there was leftover pie and my dad ate about half the pie...)

Alright, are you ready for this? No-Bake Peanut Butter Pie:

1 cup smooth peanut butter
1 (8oz) container Daiya Plain Cream Cheese
1 1/4 cup powdered sugar
1 1/2 cans full fat Coconut Milk, (put these in the fridge overnight to chill and separate**) OR 
1 container So Delicious Coco-Whip, if you're in a hurry!
1 oreo cookie crust

**Before I begin, let me explain the coconut milk process.  By putting a can of full fat coconut milk in the fridge, it allows the coconut water to separate from the coconut cream, as cream is like any fat, it hardens and stays at the top of the can while the water stays at the bottom.  Before using, carefully turn the can over and open at the (regularly) bottom of the can.  This will allow you to pour out the water (discard or save, your choice) and scoop out the cream.  For this recipe the cream of 1 1/2 cans was enough for me for this recipe.  Simply whip with a whisk with a splash of vanilla until fluffy like whip cream and it is ready to be folded in to the peanut butter batter.  Okay, now back to the recipe)

In a stand mixer, beat the peanut butter, cream cheese substitute, and powdered sugar until mixed thoroughly.  

Fold in the coconut cream, until incorporated.  

Pour into pie crust and freeze for 2-3 hours. (or Overnight, if planning to take it on a picnic or something)  Allow to thaw 10 min before cutting and serving. 

That's it. Literally: EASY AS PIE!!! haha (I crack myself up!)

I suggest once you make this the first time... always have cans of coconut milk in the fridge, you will be asked to make this again. And again. And AGAIN!

A Scrambled Casserole

Breakfast/Brunch is one of my favorite meals but let's be honest... it's not exactly the most vegan friendly meal when it comes to dining out.  Today is Easter Sunday and a lot of people celebrate with a big family brunch which means lots of eggs/egg dishes.  Well I've got a great eggless brunch dish for you. 

I personally like it better than what I remember about scrambled eggs.  The texture is similar to that of scrambled eggs and it's combined with all kinds of breakfast yummies like tempeh bacon and hash browns!!

Here’s the recipe!

1 tsp. Extra virgin olive oil

1 Red bell pepper diced

1 Yellow bell pepper diced

1 (6oz) package of Tempeh Bacon, chopped

1 Block firm tofu

½ Cup chopped green onions

½ Cup Daiya shredded cheddar cheese
1 Tbs. vegetable oil
2 Large russet potatoes, washed, grated, and rinsed OR 1 (16oz) bag frozen hash browns
1 tsp. Garlic powder
1 tsp. Onion powder
1 tsp Turmeric

Pre-heat the oven to 420º F.

Pat the block of tofu dry and slice it into 4 equal pieces. 

Using a paper towel or lined kitchen towel, press the tofu firmly to remove moisture. 

Working over a large mixing bowl, crumble the tofu using your fingers. Add the vegan cheese, garlic powder, turmeric, green onions and onion powder.

In a skillet heat the olive oil and add the tempeh bacon and peppers, stirring until the peppers are slightly browned. 

Add the peppers and tempeh to the tofu mixture.

Using the same skillet get the high heat oil hot and add the potatoes. 

Stir the potatoes constantly without pressing down on them until they are browned. 

Add them to the tofu mixture and stir gently until well incorporated. 

Distribute the mixture evenly into a 13x9” baking pan.**  Bake for 20 minutes or until it’s hot.

**You can make this dish ahead of time to this point, cover with foil, refrigerate overnight, and bake it in the morning.

I like to top this with more chopped green onions, ketchup, old bay, or even some sriracha! Enjoy!

Gingersnaps

Before I start this (much anticipated) post for my Gingersnaps... I have to brag for a sec:

I, Tasty Kaiti's, have had TWO twitter interactions with one of my favorite non-vegan chefs, (@chefsymon) Michael Symon, in less than one week!!!! 

!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Okay, on with the Gingersnaps! :-) 

I've written a lot about the time I got to spend growing up with my grandparents... Turns out that a lot of who I am, what I do, and what I like I got from them. Gingersnaps are one of those things. Pop-pop (my grandfather) and I could go through that brown bag of gingersnaps in one night while we watched and talked about the Food Network shows we were watching. He taught me how to dunk them in (then) milk so that they got just soggy enough that they would melt away in your mouth. Something about the spicy bite of the ginger blended with the warmth of the nutmeg and cinnamon... I just can't stop! Thinking about them now is making my mouth water like crazy... as another Food Network chef (Guy Fieri) would say, "Get me a mop!"

Christmas time is like, THE time for cookie baking and in my house, that is most definitely the truth... I think I made 8 dozen cookies this past Christmas! ...Don't Judge me...  I found and adapted this recipe from the Food Network so that this gingersnap loving vegan could devour them!  Best part? Even Pop-pop said they were better than the brown bag cookies we used to inhale!  I made these three times during Christmas because we just couldn't stop eating them!!! 

2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 teaspoons ground ginger

1/2 teaspoon ground cloves

12 tablespoons (1 1/2 sticks) Earth Balance 

1 cup sugar

1 1/2 tsp Ener-G + 2 TBS warm water, mixed together until frothy and thickened

1/4 cup molasses

1/2 cup sugar in a shallow bowl, for topping

Set racks in the upper and lower thirds of the oven and preheat to 350 degrees.

Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix.

In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the Earth Balance and sugar for about 5 minutes until very light, fluffy and whitened.

Add the egg replacer and continue beating until smooth.

Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater.

Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough.

Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar.

Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading.

Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch.

Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.

Cinnamon Coffee Cake

This coffee cake comes from a recipe I got from The Joy of Vegan Baking.  I specified some of the unspecific ingredients that I choose to use and added a few extra spices that I like.  I make this coffee cake a lot.  Especially on Christmas morning! It fills the house with the spicy smells of cinnamon and ginger and is the perfect sweet treat to have while enjoying a cup of coffee and watching everyone open their presents.  Have family in town?  This is a great breakfast that everyone can enjoy without people knowing that it’s vegan. 

Why is it that whenever you tell someone who isn’t vegan that they food you made is vegan they FREAK OUT?!  I typically just go the sneaky route: make it vegan, call it something generic (Cinnamon Coffee Cake), watch people dig in, then serve myself.  IF they realize that the only vegan in the room is eating it too, they may say something along the lines of, “wait, you can eat this??” to which I respond, “Ohhh yeah, did I forget to mention that this is vegan?”  Then they respond, “BUT this is so good…” SURPRISE YA WHACKOS, VEGAN FOOD IS DELICIOUS!!! It just comes with a weird stigma that omnivores have so sweetly labeled all things vegan with.  Thanks, but I’ll just continue to impress you with vegan food until you decide to stop being stupid… Sorry crazy rant over… here’s the recipe:

Cake

1 cup unsweetened almond milk (can substitute other unsweetened non dairy milk)

1/3 cup canola oil

1 TBS white distilled vinegar

1 cup unbleached all-purpose flour

1/2 cup granulated sugar

1 tsp baking powder

1 tsp baking soda

2 tsp ground cinnamon

1 tsp ground ginger

¼ tsp salt

Crumble

3/4 cup unbleached all-purpose flour

1/4 cup brown sugar

1-2 tsp ground cinnamon

1/2 tsp ground ginger

a pinch of nutmeg

1/4 tsp salt

3/4 cup chopped walnuts or pecans (optional)

1/3 cup Earth Balance Coconut spread, melted  (can sub other non-dairy butter or canola oil)

Preheat the oven to 350° F.  Grease a 9-inch square baking dish/cake pan.

For the cake: Combine milk, oil and vinegar in a bowl and set aside.  In a large bowl mix together the flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt. Add the milk mixture and stir until just combined.  Pour into the prepared baking dish.

Crumble Topping: in a small bowl combine the flour, sugar, cinnamon, ginger, salt, and walnuts.  Add the butter/oil and use your hands to thoroughly work it into the dry ingredients.  Spoon crumble on top of the batter, covering the entire area.

Bake for 35-40 minutes, or until a toothpick inserted into the middle comes out clean.  Let it cool slightly, and serve warm or at room temperature.

So yummy!  Definitely put this in your recipe book. Good for breakfast, brunch, or after dinner coffee.  Covered tightly with foil, it'll last about a week... If you can keep your hands off it that long!

(FINALLY GOT A PIC OF THIS!!!! You're welcome)