By far some of the best vegan chocolate chip cookies I’ve ever made came from a recipe from The Joy of Vegan Baking by Colleen Patrick-Goudreau. These cookies are easy to make gluten-free as well. In the picture below, I subbed all purpose gluten-free flour for regular all purpose flour. I’ve made these countless times both gluten-free and non-GF and they always come out great. Dip them in a glass of cold almond or coconut milk and it’s simple perfection!
One of the greatest things about fall is the abundance of pumpkins and dishes created with pumpkins. One of the traditional desserts I make year after year is pumpkin pie. My all-time favorite recipe comes from Tofu Cookery by Louise Hagler. I’ve tried other vegan pumpkin pies and none come close to this recipe. The firm tofu in the recipe really gives the pie the texture it needs to have the delectable mouth feel that it does. The pie is spiced perfectly with just the right amount of sweetness. Top it off with your favorite vegan whipped cream, and this dessert is pure heaven.
In honor of all of the Oktoberfests and Apple Harvest Festivals that are going on this time of year, I recently made the apple strudel recipe from The Joy of Vegan Baking by Colleen Patrick-Goudreau. This cookbook is one of my standby cookbooks for desserts. I’ve enjoyed many of Colleen’s recipes, but this was my first time trying to make strudel. I think I went a little overboard with the Earth Balance (using 3 times the amount called for) and have learned my lesson for next time. I also omitted the raisins because I’m not a fan of raisins in baked goods. It was flaky, sweet, and quite delicious. Adding almonds is an optional ingredient and I would definitely recommend it (at least on the inside) as it gave it a nice extra crunch.
I haven’t made a good brownie recipe in quite some time and Kelly Peloza’s new recipe in her upcoming drink-themed vegan dessert book caught my eye. I’m not a fan of beer, but luckily the beer taste didn’t saturate this yummy brownie. They were easy to make and came out chocolatey, rich, and quite delicious. The only downside is the brownies were gone 20 minutes after my hubs unleashed them unto his coworkers for taste testing today. There are no more left for us (which is probably a good thing, as they could get us in trouble). Excellent recipe. Be sure to make this one when her new cookbook comes out!
One of my favorite things about living where I do is the abundance of places where I can get vegan ice cream. I’m not kidding when I say that I have most of the local ice cream shops programmed into my phone, so I can call in a moment’s notice to ask what their vegan flavor(s) of the day are. Usually whichever place has some chocolate-based vegan ice cream gets my business. I find myself grabbing ice cream several times a week in the summer with the options I have in this area.
One place that regularly has vegan chocolate ice cream is the local favorite, Purity Ice Cream. They are known for their homemade hard ice cream. Just over a year ago (or more) they started carrying vegan ice cream (which they don’t make themselves unfortunately). They serve Chicago Soy Dairy’s Temptation vegan ice cream, which I’m a huge fan of. Purity typically has several flavors in stock regularly, such as chocolate chip cookie dough, mint chip, french vanilla, fair trade chocolate, and some new flavors like strawberry and coffee. Roughly 95% of the time, I end up getting my old standby, fair trade chocolate. Lately I’ve been addicted to their waffle cones and splurge (for the extra dollar) to partake in its goodness!
On this day, I wished I had gotten two scoops. It was so delicious! The ice cream is creamy, chocolate-y, and not too sweet. For those having a vegan birthday party, you can also get vegan ice cream cake in multiple sizes!
I give Purity’s vegan ice cream (Chicago Soy Dairy) a 5 out of 5 carrots on the veganlicious meter.