All too often, food manufacturers grow so large that their products become nothing more than numbers; Objects fit for consumption, but not necessarily thought of as nourishment, whether it be physical or spiritual.  Food has so many roles to play, so many needs to fill, that to flatten it down to mere commodities should practically be a crime.  Of course, this is the foodie in me speaking, but companies that care about their food beyond its revenue generally make better offerings, and that’s something everyone can appreciate.  One such company is Bountiful Vegan, passionate about making vegan cookies that are not only delicious, but full of positive and uplifting energy.  Sound a bit far fetched?  Well, then you haven’t tried their Intention Cookies yet.

Not only do you get a fantastically tasty treat every time you buy one of their cookies, but a complimentary affirmation hidden inside the wrapper sweetens the deal. For anyone who’s had a rough day or could just use a little extra emotional boost, I can hardly think of a better combination. Each cookie is roughly the size of a small child’s head, by the way, and that alone should put a smile on your face!

Punctuated by a generous smattering of dark chocolate chips, the Love Cookie (orange chocolate chip) simply couldn’t be ignored, and didn’t last too long after being photographed. Turning out to be one of my favorites of the group, with such soft, gently yielding dough that would be good enough on its own, but positively shines next to the contrasting chocolate pieces. Happily, the chocolate is in perfect proportion to the cookie, and doesn’t overwhelm the delicate citrus notes that add just a light touch of zesty orange flavor. More exciting than your standard chocolate chip cookie, this is one that I can’t imagine would stick around many days in any house.

Nondescript and potentially easy to overlook, the Well-Being Cookie (pineapple coconut) is hardly as unremarkable as it may look.  Possessing a firmer bite than the previous softie, and a slightly coarse texture thanks to the shredded coconut, eating this cookie is an entirely different experience.  Generally “tropical” tasting, it’s hard to pick the pineapple flavor out of the mix, but there’s definitely something extra in there that couldn’t come from coconut alone.  Pleasingly well-salted, it’s an overall well-balanced and inoffensive baked good. While this one wouldn’t be my first pick, I still had no trouble finishing it in the end.

In another interesting little twist on a classic flavor, the Harmony Cookie (lemon snickerdoodle) shakes up the simple spice-encrusted cookie with the bright pep of lemon oil.  Cheerful as a sunny day, you can’t help but feel happy as you sink your teeth into that crackled crust of cinnamon and sugar.  Satisfyingly chewy, the combination of textures is so perfectly addictive, they could very well be flavored with motor oil and they would still be hard to turn down.  Thankfully, they’re absolutely delicious, gently perfumed with just a hint of lemon.

Saving what I hoped would be best for last, I finally dove into the Prosperity Cookie (choco choco-chip) with a voracious appetite. Surprisingly restrained in the sugar department, it was markedly less sweet than the previous baked beauties. More “adult” in flavor, featuring some bitter undertones of cocoa powder and accented by the much needed richness of the chocolate chips. Good, but not stellar, I’m starting to think that the previous knock-out flavors may have just set my expectations of this last cookie too high.

If you care about what you eat, and have a serious sweet tooth to satisfy, this is one compassionate business that you should definitely support. And who knows- You may just feel so inspired after eating one of these treats as to actually go out and accomplish your intentions!

What’s sweet, minty, and green all over? Don’t worry, it’s not the set up for a bad joke, but a grasshopper pie! With roots going back only to the 60’s, it’s a relative new comer on the pie scene, and yet no one is quite sure where the name came from. I might speculate that it’s “green as a grasshopper,” but then why didn’t they call it frog pie, or Calyptomena viridis pie? Not as catchy? No, I can’t imagine that’s the reason… It was allegedly said that “dinner guests sometimes click their heels with glee over a superb dessert,” but if that were the case, why aren’t there more grasshopper desserts? Wouldn’t we all be clicking our heels over every molten chocolate cake that crosses our lips?

Anyway, enough silliness, because this is one serious pie. Fortified with a splash of creme de mènthe and chilled, it’s a nostalgic adult treat that absolutely screams summer. Traditionally composed of marshmallows and cool whip, it’s one recipe that was all but off limits until recently, but all that has changed thanks to the brilliant Chicago Soy Dairy. Now that vegan marshmallows are more abundant, I can even justify using a whole bag in one recipe!

My take on grasshopper pie has some significant differences from the original, however- Most notably, mine gets its bulk and lovely green hue thanks to some creamy avocados, not artificial whipped topping or nasty green dye. Freezing it makes for a truly refreshing treat, and gives it the added bonus of being stable enough to make popsicles out of. Pi-sicles, if you will. Yes, you heard me right- Frozen grasshopper pie on a stick, dipped in chocolate!

What are you waiting for? This a pie that belongs on your summer menu, one way or another!

Frozen Grasshopper Pie

Chocolate Crust:

1 1/2 Cups Chocolate Cookie Crumbs (15 Chocolate Sandwich Cookies)
5 Tablespoons Margarine, Melted

Mint Filling:

1 Cup Pureed Avocado (From About 2 Small, Ripe Avocados)
1 Teaspoon Lemon Juice
1/4 Cup Crème de Menthe*
1 10-Ounce Package Dandies Marshmallows
1/4 Teaspoon Salt
1/2 Teaspoon Peppermint Extract
1/2 Teaspoon Vanilla Extract

*To make this pie kid-friendly, replace the alcohol with 1/4 cup plain soymilk and 1 teaspoon peppermint extract.

Begin by combining the cookie crumbs and melted margarine in a large bowl, and stir well until there are no dry spots. Transfer this mixture to a 9-inch round pie tin, and use your fingers to press it evenly across the bottom and up the sides. Place the crust in your freezer until firm, at least 30 minutes.

Meanwhile, you can start preparing the filling. Puree your avocado using a blender or food processor, along with the lemon juice and crème de menthe. Scrape down the sides of the bowl periodically ensure you have no lumps of avocado. Set aside.

Place all of the marshmallows in a medium sauce pan, and set it over moderate heat. Stir continuously until the marshmallows have completely melted, and quickly transfer the marshmallow goo into your food processor or blender. Pulse to combine, and add in the salt, mint, and vanilla extract. Scrape down the sides once or twice between pulses, until the mixture is homogeneous. Pour into your frozen crust, and return the whole thing to the freezer. Let freeze for at least 4 hours, until set and sliceable. If desired, top with chocolate shavings, curls, or ganache. Alternately, cut into 8 slices, insert lollipop or popsicle sticks into the side crust, and dip in homemade magic shell (a double batch will cover the whole pie nicely and leave you with plenty leftover for other ice cream treats.)

Serves 8 – 10

… Because I can’t think of a more American or patriotic thing to do than set stuff on fire and blow it up in your backyard.  Have a good one, and stay safe!

Despite the fact that the 4th of July is perhaps the most predictably scheduled holiday on the calendar, I still feel blindsided by its seemingly sudden approach. It’s hard to believe that it’s even July already- What happened to the other 6 months that are supposed to come before it? I can’t recall a single one.

No need to panic though, Independence Day is such a laid back and happy-go-lucky event that there’s rarely much preparation to be done in advance. Slice up a big watermelon, pack a giant cooler full of ice, sodas, and beer, and I’d say that you’re all set for a party. Once your guests come, toss some veggie burgers and dogs on the grill, and then drag the kids down to the beach at night to watch the fireworks. Sounds like a pretty good day, right?

Well, if that’s not enough for you, here’s one super simple hors d’oeuvre that you can whip up and impress your friends with. Tapenade, a basic paste made of pureed olives, is not a new concept in the least, but only recently have I gained an appreciation for olives and discovered how delicious they can be. Now, I’ve found myself smearing this chunky dip over crackers, in sandwiches, and even stirred into hot pasta. My version is somewhat heavy on the garlic, but not so much so that you have to worry about garlic breath after enjoying a dollop.

Although some tapenades are completely smooth, I prefer mine with a bit of texture, so I only pulse the mixture in the food processor. You’re welcome to puree the heck out it if you prefer.

Roasted Garlic Tapenade

1 Cups Kalamata Olives
1/2 Teaspoon Kelp Granules (Optional)
1 Tablespoon Balsamic Vinegar
4 Cloves Roasted Garlic
1/2 – 1 Teaspoon Fresh Rosemary
1 Tablespoon Olive Oil

Place all of the ingredients in your food processor or blender, and pulse until everything is well-incoporated but still slightly chunky.  Dish it up alongside chips or crackers for a “self-serve” kind of snack, or spoon a dollop on small pieces of toast and top with fresh chives for any easy little crudite.

“A verrine? What’s a verrine?” the conversation would always start, furrowed foreheads and confused, half-squinting eyes included.

Handing out a glass to each member of the family, each piece of dinnerware mismatched and slightly different from the last, it was a bold move to present something like this. It would have taken just a plain old slice of chocolate cake to please this crowd, but oh no, going the easy route for a family gathering just wouldn’t do. Such a great opportunity to test feed my recipes to a large, more varied audience was simply too tempting to pass up!

I struggled to define it, mumbling something about layers of sweet components, but then realized that there are savory verrines out there, too.

“Okay, well you could also call it a parfait…” That’s less intimidating, right? Faces all around seemed to relax a bit and approach with less trepidation, but still, this blood-red custard topped with a fluffy white cloud lacked a name.

Chilled and refreshing, pureed raspberries cooked with a touch of agave conceal a handful of diced crystallized ginger at the very bottom, making for a spicy surprise. Crunchy, chocolate-coated rice cereal is sprinkled on top, lending a crispy contrast to the previous smooth layer. Finally, my standard coconut whipped cream tops things off, and a few shreds of lightly toasted, fancy flaked coconut crown the whole piece. In short, it’s delicious, easy to eat and enjoy, but complicated to explain.

But some of the best things are seemingly inexplicable like that. Just the other day, I got some equally inexplicable and astonishing news: It seems I’ve been nominated for 3 different categories of the 2009 Veggie Awards! Vying for the title of Favorite Blog, Favorite Cookbook Author, and Favorite VegNews Column, I’m still struggling to find appropriate words, but for now at least, let’s start with… Wow, and of course, THANK YOU! I know I’m up against some stiff competition in all arenas here, so I need your help: Please, please, go vote for me!

And then once you do that, make sure you hop right on back here, and get the recipe for my equally puzzling, but gratifying parfait. Maybe you’ll even have the creativity to think of an appropriate name when you serve it!

Raspberry-Ginger Parfait

Raspberry Pudding:
4 Cups Raspberries, Fresh or Frozen
1/3 Cup Light Agave Nectar
1/4 Cup Orange Juice
1 Tablespoon Cornstarch
1 1/2 Teaspoon Agar Powder
1/2 Cup Finely Diced Crystallized Ginger

Chocolate Crunch:
3 Ounces Bittersweet Chocolate, coarsely chopped
2 Tablespoons Canola Oil
2 1/2 Cups Crispy Brown Rice Cereal
1/2 Teaspoon Instant Coffee Powder
1/4 Teaspoon Salt

Coconut Whipped Creme:
1 25.5-Ounce Can Coconut Milk, Chilled
1/4 Cup Confectioner’s Sugar
1 Teaspoon Vanilla Extract

Using a blender or food processor, thoroughly puree the raspberries so that the mixture is as smooth as possible. Pass it through a fine mesh strainer, and discard the solids. You should be left with about 2 2/3 cup of seedless raspberry puree; if you end up with less, add apple juice until you reach that amount.

In a medium sauce pan, whisk together the seedless puree, agave, orange juice, cornstarch, and agar vigorously to prevent any of the dry ingredients from clumping. Once homogeneous, set the sauce pan over medium heat, and stir occasionally. Meanwhile, distribute about 1 tablespoon of the diced ginger into the bottom of each of your (8 – 12) parfait glasses.

When the mixture just begins to boil, quickly turn of the heat, and pour an equal amount into each glass. Allow the raspberry layer to cool at room temperature until solidified (about 1 hour) before transferring all of the glasses into the refrigerator to chill.

To make the chocolate crunch, place the chocolate and oil in a microwave-safe dish, and heat them for about 1 minute, checking at 30 seconds to ensure that the mixture doesn’t burn. Stir well until completely smooth and all the pieces of chocolate have melted.

In a large bowl, combine the brown rice cereal, coffee powder, and salt. Pour the chocolate mixture in, and mix well with a large spatula, being careful not to crush the cereal. Once well coated, pour the cereal out onto a silpat, and spread it out into as thin a layer as possible. Place this in the refrigerator to solidify (about 30 minutes.)

For the coconut whipped cream, do NOT shake the can of coconut milk. Simply open the can and use a large spoon to skim off all of the thick cream on top. You will be left with some thin coconut milk in the bottom of the can, but you can use that in another recipe. Place the coconut cream, confectioner’s sugar, and vanilla in your stand mixer, and whip on high for about 5 minutes, until thick and fluffy like whipped cream.

To assemble your parfaits, crumble pieces of the chocolate crunch into each glass to form an even layer. Spoon the coconut whipped creme on top, and garnish with lightly toasted coconut flakes and/or additional fresh raspberries if desired.

Serves 8 – 12

Yes indeed, if there were ever a season for ice cream, it would have to be now or never. Churning day and night, my poor ice cream maker has not gotten a minute to rest since there was a fine frost on the windows, and its duties have only multiplied since I picked up a copy of The Vegan Scoop, the latest creation from Wheeler del Torro, the frozen dessert mastermind behind Wheeler’s Vegan Ice Cream. Instantly smitten upon first lick, these were some sweet recipes that I was positively clamoring to get my hands on even before I heard that a book might be in the works. How lucky that Wheeler was generous to share his secret formula!

And what a bang-up formula this is. Simple, fool-proof, and composed of ingredients that absolutely everyone should have no trouble getting a hold of, it was a breeze to mix up each flavor in no time. Measurements are also listed in metric right alongside the US cups and spoons, so I was thrilled to just toss the whole thing onto my scale and get cooking.

Lured in by the abundant color photos and overall aesthetically pleasing design, there’s no denying that this is one beautiful book. Recipes run the gamut from classic parlor favorites to exotic novelties, such as a very adventurous Seaweed Ice Cream, so there’s no lack of fun choices or ideas here. Desserts to serve alongside your frozen treats are found scattered thought the pages, in addition to a dedicated chapter at the very end of the book.

My first choice was easy- Chocolate. Dressing it up with a touch of peppermint extract and a few chopped mint-filled sandwich cookies, it was as rich as super-premium ice cream, and dangerously addictive. A runaway hit, I don’t think that this batch lasted beyond a single day.

Curious as to how whole fruit might be incorporated successfully in a frozen dessert, the Apple Pie ice cream quickly caught my eye while flipping through the vibrant pages. Although the sauteed apples themselves turned out to be incredibly saturated with an egregious dose of cinnamon, the flavor mellowed considerably when combined with the custard base. Admittedly not my top pick, as I found the icy chunks of apples somewhat off-putting, I still had no trouble polishing off this quart.

Seeking a delicious use for an abundance of fresh, seasonal strawberries, the Strawberry ice cream was an obvious choice. Sweet, uncomplicated, and reminiscent of the bright pink strawberry milk I once enjoyed as a child, this simple flavor proved to be surprisingly comforting. Kids would undoubtedly adore it, but all the same, adults may covertly sneak spoonfuls while no one’s looking.

Finally, gravitating towards another love of mine, trying the Coffee ice cream recipe was practically a necessity. Unfortunately, I found it to be far too mild for my tastes, and wouldn’t make it as written again.

The Vegan Scoop excels at providing inspiration for new flavor combinations and platings, encouraging cooks to get creative in the kitchen without letting a drop of dairy get in the way. It may not be the book for “advanced” ice cream makers, as most of the recipes use the same formula over and over again, switching out one ingredient to create a new flavor. That structure and guidance may be useful to others though, so it’s a matter of preference. Just beware of filler and repetition, like the recipe for espresso ice cream… Which is exactly the same as the coffee ice cream, but with- You guessed it- Brewed espresso instead of coffee.

Unable to resist the temptation, a sundae with Wheeler’s Blondies sounded like a fabulous treat. These bars err on the cakey side of the equation, but all shortcomings were easily overlooked once topped with ice cream, caramel, chocolate chips, and raspberries. Now that’s one sweet way to cool off this season!

Steeped in centuries of tradition, the bakewell tart is perhaps the quintessential pastry of England, invited to every party, from daily tea time nibbles to grand celebrations alike. Jam and almond frangipan daintily layered in a shortcrust shell, many variations of this simple assembly exit, creating controversy amongst fiercely loyal fans. The question is: Soft, custard-like interior, or fluffy, cake-like crumb? Although the bakewell failed to make such a splash across the pond here in America, never providing me the opportunity to try it previously, I had always believe that the pudding-eque version would be far better. What’s the point of baking a sponge cake into a rigid crust, anyway? It was due time to finally see what the big deal was for myself, so this month’s Daring Baker challenge was quite appealing.

The June Daring Bakers’ challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart… er… pudding that was inspired by a rich baking history dating back to the 1800’s in England.

Being a crazy yankee though, I just had to go muck things up and make a dessert that looked absolutely nothing like a tart, bakewell or otherwise.

All the components are there, only rearranged and reinterpreted. Strawberry jam demispheres, softly jelled with agar, form the base, on top of which rests a slab of chocolate shortcrust pastry. A deep green pistachio frangipan, even more dense and rich than I could have imagined, follows to complete the standard requirements for a bakewell tart.  Garnished simply with fresh strawberries, mint leaves, and chocolate decorations, it was fun to eat as it was to make.  Although I would have prefered the frangipan to be slightly lighter, it was undeniably delicious.

No longer a foreign oddity, I can easily see the appeal of the bakewell tart.  If for nothing else, the simplicity of the recipe allows a lot of room for creativity, and truly lets fantastic ingredients shine.  That’s the sort of dessert that I think everyone can appreciate!

Have you checked out the July/August issue of VegNews yet? This is one must-read, packed with so many fun summer ideas and recipes, I’m still working my way through it myself! Of course, there’s also my article about picnic treats that I hinted about before, and you’ve got to trust me when I say that you don’t want to miss these sweets. Think of creamy, cool, and refreshing banana pudding… But as a more portable, mess-free cookie bar.

Yes, banana pudding bars! Every bit as delectable as the original, built for the demands of a picnic, requiring much less fuss, and no bowls or utensils.

And then there are the coconut drops. Essentially big, soft, and chewy macaroons, one bite will transport you to a tropical paradise, even if you’re really just sitting out in your backyard.

Haven’t yet subscribed? Don’t worry, you can now get a tree-free version of VegNews delivered right to your inbox, no paper, no mailing delays. Now start preheating your oven, a sweet picnic is just waiting to happen!

Artificial sweeteners scare me. All those unpronounceable chemicals of indeterminate origin don’t exactly sound like delicious ingredients, let alone wholesome food stuffs. With so much controversy surrounding the myriad of mysterious white powders on the market, I do my best to avoid them altogether… But one new contender in this same aisle has everyone buzzing; Stevia.

A different beast altogether, stevia is a natural dried herb, not a man-made sugar derivative. However, what you find in the packets isn’t just pure herbs, but a mixture of stevia leaf, some sort of desiccant to prevent clumping, and often a de-bittering agent, as it tends to have a sharp taste when used in larger quantities. These aren’t necessarily bad things, but it got me thinking- What would real, whole, fresh stevia taste like? Could a simple herb truly taste sweet? I just had to see for myself.

Luck would have it that while picking up seedlings at a local nursery, a few little pots labeled “stevia” sat innocently nestled between the spearmint and tarragon, almost hidden in plain sight. After a moment of disbelief, I snatched up a set of the twiggy green sprouts, and hurried home to transplant them into the garden. After waiting for what seemed like forever until there were enough leaves to beginning trimming and tasting, it was love at the very first tisane.

Since then, I’ve gotten many questions about growing your own stevia, and while I still have a lot to learn, it’s proven to be a very useful ingredient for simple sweetening needs.  Less powerful than dried stevia, you would need to use about 4 – 5 times as much of the whole, finely chopped leaves as powder in a recipe calling for stevia.  As for regular sugar, about 6 large leaves is about as sweet as 1/2 cup, granulated. However, I’ve only used my stevia to sweeten drinks, including teas, sodas, and smoothies so far- In general, I would not recommend trying to bake with it. Such large amounts of sugar can’t simply be removed without throwing off the whole ratio in the recipe, and at the very least, nothing will brown properly.  Instead, think of it more as a flavoring, like mint or thyme, rather than a sugar substitute.

Apparently, the degree of sweetness is also dependent on the climate and soil that you grow your stevia in, so its flavor could vary greatly depending on where you live.  The best advice I can give is to play around with it, taste it, and discover your own preference for this fascinating herb.

What has your experience been with stevia- Is anyone else out there growing your own?  What’s your favorite way to use it?

What to get for the father with everything? Moreover, what to get for the father who seems to want nothing? Preferring little fan fare and perhaps his favorite meal of hot dogs, my dad remains as difficult as ever to spoil. Always shy to ask for anything and frequently claiming to not want anything at all, he never gives away any clues as to what might strike his fancy, making Father’s day a real challenge to celebrate. No way would I ever take his assertions to heart though; It would be a crime to give up and do nothing for such a caring and dedicated dad! Deserving of recognition much more than just one day out of the year, it’s near impossible to make this one date count in a truly meaningful way, so the least I could do was maybe treat him to something special.

Grasping for straws during one late night brainstorming session, thinking of all present and past favorite foods, I somehow became fixated on his love for iced tea. Years ago, all he would drink was from a powdered mix, dumping a few heaping tablespoons into a tall glass and topping it off with ice water. As a result, I had thought for the longest time that iced tea was something completely separate from those little bags of dried leaves. He’s now graduated to actual tea, sweetened to such an intense level that my mom has taken to calling it “sugar water,” but the memory of that instant tea mix stuck with me.

After picking up a package of that powder for nostalgia’s sake, it took a long time and many dubious concepts before I finally struck upon the perfect use for it: Cake! Or more specifically, cupcakes!

Mixed into both the cake and the frosting, the instant tea powder brought me right back to my childhood, thinking how grown up it was to be drinking this fancy iced tea concoction. These cupcakes are decided less “grown up,” but way too much fun to pass up.

Piled high with mounds of fluffy frosting, I made sure to be generous with the piping bag to satisfy his well-established sweet tooth. As if that weren’t enough, a light sprinkling of coarse white sugar adds a slight crunch, and is a nod to that sugar-saturated brew my dad is so fond of. Finally, that touch of lemon is a nod to the lemon flavored tea that was a common choice back in the days of buying a mix. Although my dad isn’t exactly the biggest fan of cakes in general, this is one that I hope will strike a chord.

Iced Tea Cupcakes

1 Cup Plain Soymilk
1 Tablespoon Fresh Lemon Juice
1/3 Cup Canola Oil
1 1/4 Cups All Purpose Flour
1/2 Cup Instant Unsweetened Iced Tea Mix
2/3 Cup Granulated Sugar
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt

Lemon-Iced Tea Frosting

1/2 Cup Margarine, at Room Temperature
3 Cups Confectioner’s Sugar
1/2 Cup Instant Unsweetened Iced Tea Mix
1/2 Teaspoon Lemon Zest
2 – 4 Tablespoons Fresh Lemon Juice

Preheat your oven to 350 degrees and line 12 muffin tins with cupcake papers.

Whisk together the soymilk, lemon juice, and oil in a large bowl, and let sit for about 5 minutes.

Meanwhile, in a separate bowl, combine the flour, iced tea mix, sugar, baking powder and soda, and salt so that all of the dry ingredients are well distributed. Add the dry goods into the wet, and stir just enough to incorporate everything and get out most of the lumps. Distribute the batter equally between your prepared tins, and bake for 18 – 22 minutes, until a toothpick inserted into the center of each cupcake comes out clean. Let cool completely before frosting.

To make the frosting, simply place the margarine, confectioner’s sugar, tea mix, and lemon zest in the bowl of your stand mixer, and start it on low speed. Slowly add in the lemon juice one tablespoon at a time, increasing the speed once the sugar is mostly incorporated. Whip on high for about 4 minutes, until light and fluffy. Apply to cooled cupcakes, and top with coarse sugar or pearl sugar if desired.