Showing posts with label vegan. Show all posts
Showing posts with label vegan. Show all posts
Sunday, March 2, 2014
Mexican Hot Fudge Sauce Vegan and Gluten Free
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| Decadent dairy-free hot fudge sauce. Vegan and gluten-free. |
Now that there are some super fabulous gluten-free vegan ice creams out there (have you tried the coconut milk and almond milk based ice creams?) and we dont have to settle for less than delicious, I thought Id reprise this silky chocolate sauce recipe from the archives. Because, you know. You may have missed it. And life is too short to live without fudge sauce.
In my book, anyway.
Happy last days of summer. Now go make a sundae.
Happy last days of summer. Now go make a sundae.
Mexican Hot Fudge Sauce
Who can resist the combination of coffee and chocolate? This is a simple hot fudge sauce to drizzle over ice cream, flourless cake, or gluten-free brownies - you name it. Its lip-smacking sexy good.
Ingredients:
1/2 cup coconut cream
2 tablespoons raw organic agave
5 ounces dark chocolate, in pieces
1/4 cup Kahlua (omit for alcohol-free)
1/2 teaspoon ground cinnamon
1 teaspoon bourbon vanilla extract
Instructions:
In a saucepan, heat the cream until it starts to simmer. Remove from heat and add the agave, and pieces of dark chocolate; stir until melted.
In a saucepan, heat the cream until it starts to simmer. Remove from heat and add the agave, and pieces of dark chocolate; stir until melted.
Stir in the Kahlua, cinnamon and vanilla. Taste test (the fun part). Adjust sweetness level to your liking. If not using right away, pour into a glass storage container and cover.
Store the covered sauce in the refrigerator. This sauce may be made ahead and reheated gently over low heat before serving.
Lovely for drizzling over cake wedges, brownies, ice cream and holiday treats.
Lovely for drizzling over cake wedges, brownies, ice cream and holiday treats.
This recipe makes about a cup of sauce. Adjust the ingredients to make it thinner/thicker, and less sweet/sweeter to your liking.
For a Mexican Hot Fudge Sundae
Chill four fancy stemmed glasses.
Drizzle the warm sauce over a scoop of coffee, espresso chip, or coconut vanilla ice cream and a thin wedge of Dark Goddess Cake or a small square of my favorite Dark Chocolate Brownies.
Drizzle the warm sauce over a scoop of coffee, espresso chip, or coconut vanilla ice cream and a thin wedge of Dark Goddess Cake or a small square of my favorite Dark Chocolate Brownies.
Sunday, January 19, 2014
Vegan Take Away Style Curry Recipe
My vegan take away style curry recipe tasted so good that when I returned to the kitchen after finishing eating my share of it - I caught my hubby red handed scraping every last morsel of curry from the pan like there was no tomorrow!
I use a lot of Indian herbs in this recipe which gives it a very authentic Indian flavour. I also use my carrot and parsnip soup not only as a base which flavours the curry but the soup gives the curry a texture of perfection. Stay tuned for my carrot and parsnip soup recipe coming very soon.
You could call this recipe a pea and mushroom curry recipe but when we were eating it tasted so like we had just brought it in as treat from a fabulous take away.
Ingredients for Vegan Take Away Style Curry
1 + 1/2 Cup of frozen peas
1 large Red sweet pointed red pepper (chopped)
1 small Onion (sliced)
Tbsp Carrot and Parsnip Soup
3-4 Tbsp Water
Salt to season
3 large Portobella Mushrooms (chopped)
Pinch Dried coriander leaves
1 heaped tsp Freshly grated ginger
1 large Garlic (minced)
1 tsp Dried shredded coconut
2 Small green chillies (chopped)
2 Medium red chillies (chopped)
Rice bran oil
For the Spices
Pinch Fennel seeds
1/2 tsp Turmeric
1/2 tsp Paprika
1/4 tsp Cumin seeds
1 + 1/2 tsp Chef Jeenas Mild curry powder
3 tsp Dried methi leaves
Large pinch Dried curry leaves
Picture of portobella mushrooms.
Picture of freshly chopped chillies.
Picture of Indian herbs and spices ground to a powder.
How to make a Vegan Take Away Style Curry
Place fennel, turmeric, cumin seeds, paprika, mild curry powder, methi leaves and curry leaves into a grind and grind into a powder.
Using some rice bran oil cook the onions for a few minutes on a medium heat stiring frequently.
Add the red peppers, chillies, garlic and ginger.
Cook for a few minutes stiring all the time.
Sprinkle the curry spice powder all over the pan of vegetables then lightly drizzle a little rice bran oil on top of the spices.
You want the vegetables and spice powder to be lightly coated with the rice bran oil - not soaked or covered in oil.
Add the 5-6 tablespoons of carrot and parsnip soup.
Add 2-3 tablespoons of water and simmer on the lowest heat for 10 minutes.
Add the tsp of shredded coconut, pinch of salt (optional) and frozen peas.
Cook on low for another 10 minutes.
Add the mushrooms and simmer until cooked.
You may need to add another 1-2 tablespoons of water but make sure you do not add too much water or else the take away curry will turn into more of a watery stew.
You may need to add another 1-2 tablespoons of water but make sure you do not add too much water or else the take away curry will turn into more of a watery stew.
Serve this tasty vegan take away style curry recipe with freshly cooked basmati rice and yogurt.
Enjoy!
Enjoy!
For more delicious vegan recipes see my vegan recipes index.
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