Quesitos ~ Vegan (Puerto Rican Cream Cheese Pastry)

January 28, 20245 Comments

Quesitos ~ Vegan & Puerto Rican
vegan ~ dairy-free

Makes: 12
Total Time: 40 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

Quesitos ~ Sweet, Simple, Luxurious.

My my my, here is another Puerto Rican dessert/pastry for you to try. So good! These Quesitos are delightfully vegan. Like Donuts or Danishes, Quesitos complement coffee or tea perfectly. These are so quick to make, about ten to fifteen minutes to prep and twenty minutes to bake. They also make a nice after dinner treat.
Quesitos are a popular dessert in Puerto Rican bakeries; they have such a nostalgic quality about them too. This treat has the perfect balance of sweet and salty. I certainly use Tofutti’s cream cheese in so many recipes, but I prefer Mikoyo’s for this recipe. Mikoyo’s has the perfect saltiness that really holds up to the sweetness, offering a perfect balance. This cream cheese also has a wonderfully fluffy texture. The soft texture of Miyoko’s takes this delicate pastry to the next level.
There are so many variations of Quesitos, some have a glaze made with sugar/corn syrup or are topped with powdered sugar or honey. I know honey is a hot topic for vegans, but if you are a vegan who eats honey – be sure to buy your honey locally.
The simplicity of this Puerto Rican cream cheese pastry is sure to satisfy.
Estilo Boricua ~ Enjoy!

Check out Vegan Rescue on Instagram (@veganrescue) for a video of this recipe ~ Remember to Like/Share/Follow.

Ingredients:
1 (17.3 oz) Package Puff Pastry (contains 2 sheets)
1 (8oz container) Vegan Cream Cheese (I use Miyoko’s)
1/4 Cup Raw Cane Sugar
1/4 Cup Raw Honey/Agave (or Glaze-Corn Syrup/Sugar)

Directions:
-Pre-heat oven to 400 degrees F.
-Remove thawed puff pastry from wrapper onto a lightly floured surface or onto parchment paper. The package I use comes with two sheets (I use both in this recipe).
-Lightly flour pastry sheet and roll out into a thin sheet. I will typically do a few passes with the rolling pin to bring the thickness down about half.
-Cut the sheet into thirds, then cut each third into half. Makes six pieces per sheet. This recipe makes twelve in total.
-Towards the base of the cut pastry, add about a tablespoon of cream cheese lengthwise. Note: Since I’m using Miyoko’s cream cheese, which is a bit softer, I typically score the cream cheese in the container to be sure I end up with even portions. If you are using a firmer cream cheese you can empty the container and cut it into twelve even portions for the filling.
-Beside the cream cheese (towards the center of the cut pastry), add about one teaspoon of raw cane sugar lengthwise. -See pictures below.
-Fold up the base over top of the cream cheese/sugar and roll up, folding the sides along the way.
-Line a large baking sheet with parchment paper.
-Place rolled Quesitos on lined baking sheet. Bake at 400°F for 20 minutes.
-Allow Quesitos to cool for about 5-10 minutes. -Then add about a teaspoon of glaze to the top of each Quesito, whether using honey/agave or a sugar glaze.
-Enjoy! The Quesitos should still be nice and warm.

Puerto Rican Vegan Quesitos

Makes: 12
Total Time: 40 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

Ingredients:
1 (17.3 oz) Package Puff Pastry (contains 2 sheets)
1 (8oz container) Vegan Cream Cheese (I use Miyoko’s)
1/4 Cup Raw Cane Sugar
1/4 Cup Raw Honey/Agave (or Glaze-Corn Syrup/Sugar)

Directions:
-In-Pre-heat oven to 400 degrees F.
-Remove thawed puff pastry from wrapper onto a lightly floured surface or onto parchment paper. The package I use comes with two sheets (I use both in this recipe).
-Lightly flour pastry sheet and roll out into a thin sheet. I will typically do a few passes with the rolling pin to bring the thickness down about half.
-Cut the sheet into thirds, then cut each third into half. Makes six pieces per sheet. This recipe makes twelve in total.
-Towards the base of the cut pastry, add about a tablespoon of cream cheese lengthwise. Note: Since I’m using Miyoko’s cream cheese, which is a bit softer, I typically score the cream cheese in the container to be sure I end up with even portions. If you are using a firmer cream cheese you can empty the container and cut it into twelve even portions for the filling.
-Beside the cream cheese (towards the center of the cut pastry), add about one teaspoon of raw cane sugar lengthwise.
-Fold up the base over top of the cream cheese/sugar and roll up, folding the sides along the way.
-Line a large baking sheet with parchment paper.
-Place rolled Quesitos on lined baking sheet. Bake at 400°F for 20 minutes.
-Allow Quesitos to cool for about 5-10 minutes. -Then add about a teaspoon of glaze to the top of each Quesito, whether using honey/agave or a sugar glaze.
-Enjoy! The Quesitos should still be nice and warm.

3-Ingredient Strawberry Puff Pastries

October 8, 2023January 13, 2024Leave a comment

3-Ingredient Strawberry Puff Pastries
vegan ~ dairy-free

What’s new at Vegan Rescue? ~ Strawberry Puff Pastries

Makes: 9 Puffs
Total Time: 25 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

This Puerto Rican inspired pastry is traditionally made with guava paste (pasta de guayaba), and is super simple. They are typically called Pastelillos de Guayaba or Pastelitos de Guayaba. I usually make the traditional version, but today I tried it with strawberry preserves that I already had in the pantry, and it turned out SO good!

This puff pastry recipe is perfect as a dessert, snack or even for breakfast with coffee. This recipe tastes amazing, looks great and nobody even has to know how simple it was to make. As an additional note, this recipe makes nine pastries, however, that also depends on your preference of size. You can certainly cut your puff pastry into smaller pieces for a larger group. I really hope you try this one. Enjoy!

Ingredients:
2 (17oz) Sheets of Puff Pastry
1 to 1 1/2 Cups Strawberry Preserves
Powdered Sugar to top or coat (about a cup depending on preference)

Directions:
-Pre-heat oven to 400 degrees F and line a baking sheet with parchment paper (this helps avoid the pastries from sticking directly to the pan).
-Unpackage thawed puff pastry (if using frozen – thaw at room temperature for about 40 minutes).

-Roll out puff pastry sheet on floured surface or parchment paper.

-Cut into desired number of pieces. I essentially made a 3×3 grid for nine pieces. Be sure to cut both sheets the same size.

-Spoon desired amount (about one to two tablespoons) of strawberry preserves onto each piece.

-Top each piece with the additional pastry piece and press down around the edges with your fingers.

-Bake for 15 minutes until light golden brown.

-Remove from oven and set aside for 10 minutes.
-For the powdered sugar, you can add about a cup of powdered sugar to a bowl and toss the puff pastry in the powdered sugar to coat.

The other option is to lightly dust each pastry with powdered sugar from a mesh strainer.

-Enjoy!

3-Ingredient Strawberry Puff Pastries

Makes: 9 pastries
Total Time: 25 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

Ingredients:
2 (17oz) Sheets of Puff Pastry
1 to 1 1/2 Cups Strawberry Preserves
Powdered Sugar to top or coat (about a cup depending on preference)

Directions:
-Pre-heat oven to 400 degrees F and line a baking sheet with parchment paper (this helps avoid the pastries from sticking directly to the pan).
-Unpackage thawed puff pastry (if using frozen – thaw at room temperature for about 40 minutes).
-Roll out puff pastry sheet on floured surface or parchment paper.
-Cut into desired number of pieces. I essentially made a 3×3 grid for nine pieces. Be sure to cut both sheets the same size.
-Spoon desired amount of strawberry preserves (about one to two tablespoons) onto each piece.
-Top each piece with the additional pastry piece and press down around the edges with your fingers.
-Bake for 15 minutes until light golden brown.
-Remove from oven and set aside for 10 minutes.
-For the powdered sugar, you can add about a cup of powdered sugar to a bowl and toss the puff pastry in the powdered sugar to coat.
The other option is to lightly dust each pastry with powdered sugar from a mesh strainer.
-Enjoy!

Peanut Butter Bites ~No Bake~(5-Ingredient)

August 18, 2023August 21, 2023Leave a comment

Peanut Butter Bites (5-Ingredient/ No Bake)
(Vegan ~ Raw ~ Gluten-Free ~ Dairy-Free ~ Soy-Free)

Makes: 12 bites
Total Time: 15 Minutes prep (Refrigerate 1-hour)
Difficulty: Easy
Author: Vegan Rescue/Jessica Williams

Peanut Butter is definitely a guilty pleasure. I came up with these bites, while craving a quick dessert/snack. These bites are very rich and are sure to satisfy any sweet tooth. The addition of the oats brings this recipe together perfectly. I always prefer my oats blended, which is why I finely blended them for this recipe. Check out my Avena (Avenita) recipe for another smooth take on blended oats in a traditional breakfast oatmeal recipe found here. Hey! As an additional note regarding my avenita recipe… instead of placing oats back in the Nutribullet – Since 2015, I have advanced to using a stick blender/immersion blender… just a side note for another post. 🙂
Enjoy!

Ingredients:
3/4 Cup Creamy Peanut Butter
3 Tbsp Raw Cane Sugar
1/2 Cup Rolled Oats
1 Tsp Vanilla Extract
1/2 Cup Peanuts, chopped/crushed
Sprinkle of Salt on top, optional (I used Himalayan Pink Salt)

Directions:
-Blend together Rolled Oats and Sugar in a high-powered blender.
-In a bowl – add: Peanut Butter, Oats, Sugar, Vanilla Extract. Mix together to combine.
-Roll about 1-2 Tbsp of mixture in your hands to form a ball. Add balls to parchment paper.
-Top with crushed peanuts and top with salt.
-Refrigerate for one hour to set.
-Enjoy!

Pico de Gallo ~ Fresh Salsa

August 15, 2023August 15, 2023Leave a comment

Pico de Gallo ~ Fresh Salsa
(Vegan ~ Raw ~ Gluten-Free ~ Dairy-Free ~ Soy-Free)

Serving/Makes: 2lbs
Total Time: 15 Minutes
Difficulty: Easy
Author: Vegan Rescue/Jessica Williams

There are so many variations of fresh salsa, using different types of onions or peppers. I love making Pico de Gallo since it could be eaten straight up as a snack with tortilla chips or as a side. A perfect addition to taco night or last week I topped a tostada with it. These hot summer days always make me crave something fresh. Enjoy!
Note: Pictured on the tostada is a fried corn tortilla, Tofutti’s sour cream; homemade refried beans with pinto beans; seasoned black beans, chopped romaine lettuce and topped with this fresh salsa.

Ingredients:
9 Fresh Vine Tomatoes, seeded/diced
1 English Cucumber, diced
1/2 Red Onion, diced
2 Jalapeño peppers, seeded/diced
1 Poblano pepper, seeded/diced
1 handful/bunch fresh Cilantro, minced
2 Limes, juice/zest
1 Tsp Sugar (I used raw cane sugar)
Salt/Pepper/Cumin to taste

Directions:
-Slice each tomato in half and gently squeeze to remove some of the seeds/juice.
-Dice all tomatoes first and place them in a colander over a bowl. Add salt which will help allow some of the liquid to drain from the tomatoes.
-Dice remaining veggies (cucumber, onions and peppers).
-In a separate bowl add all ingredients to combine, including cilantro, lime juice/zest, and sugar.
-Add drained tomatoes and season with salt/pepper and cumin to taste.
-Cover and refrigerate remaining, which lasts about three days.
-Enjoy!

Sorullos o Sorullitos de Maíz (Puerto Rican Corn Sticks)

August 10, 2023August 10, 2023Leave a comment

Sorullos o Sorullitos de Maíz (Puerto Rican Corn Sticks)

Sorullitos are a quick cornmeal-based treat. These are perfect as a side, appetizer or even breakfast. My favorite way to eat these are served up next to white rice with beans (habichuelas guisadas). They are the best with ketchupmayo as a dipping sauce. *I ran out of Vegenaise earlier this week… so no ketchupmayo today. ☹
Full disclosure our cupboards/pantry were looking kinda bare. I definitely needed to hit the store and re-stock, but just hadn’t had a chance the last few days. So, I opened the pantry and saw the cornmeal staring back at me. Nostalgia immediately hit me. There were some hard times growing up, but we never knew it. My mother always cooked and found a way to create something spectacular for dinner like a superhero.

Ingredients:
2 Cups Water
1 Tbsp Vegan Butter (Earth Balance)
1 1/2 Cups Finely Ground Yellow Cornmeal
2 Tbsp Maple Syrup
1 Tsp Salt
3 Tbsp Nutritional Yeast, optional
Oil for frying

Directions:
-In a medium or large pot bring water to boil and add salt/vegan butter.
-Reduce heat to low and add cornmeal, maple syrup, and nutritional yeast. Stir to combine.
-Continue stirring mixture for about 4-5 minutes, until the mixture forms a dough-like ball.
-Set the mixture aside to allow it to cool to the touch.
-Next, grab a small handful of the mixture (about 2 tablespoons) into your hand to form the sticks. You can also grab a piece of parchment paper and roll into a cigar shape.
-In a frying pan, heat oil for frying. Add corn sticks and fry for a couple of minutes on each side.
-Enjoy!

Note: Maple Syrup can be swapped for sugar, which I would add during the boiling water step.

(Sorullos_Puerto Rican Corn Fritters/Corn Sticks)

Time: 20 minutes
Difficulty: Easy
Print

Sorullos o Sorullitos de Maíz (Puerto Rican Corn Sticks) ~Vegan and Gluten-Free
Credit/Author: Vegan Rescue/ Jessica Williams
Makes about 22-24 sticks

Ingredients:
2 Cups Water
1 Tbsp Vegan Butter (Earth Balance)
1 1/2 Cups Finely Ground Yellow Cornmeal
2 Tbsp Maple Syrup
1 Tsp Salt
3 Tbsp Nutritional Yeast, optional
Oil for frying

Raspberry Coffee Cake

July 26, 2023July 26, 2023Leave a comment

Raspberry Coffee Cake – (Makes 12 pieces ~ Vegan)
-Check out Vegan Rescue’s Instagram Page for a video of this recipe-

This raspberry cake is incredible! Moist and perfectly sweet.
Raspberry and Lemon are the perfect combination together, the tangy zing in this recipe is perfect for breakfast or brunch with coffee. It also makes for a great dessert.
I created this recipe for National Raspberry Cake Day, which is this coming Monday (07/31/23). Since we have been enjoying this cake for the last couple of days, and I couldn’t wait to share. I hope you try this one.
Enjoy!

Raspberry_Coffee_Cake

Serving: 12 pieces
Total Time: 45 Minutes
Difficulty: Easy

Author: Vegan Rescue/Jessica Williams

Ingredients:

Raspberry Layer
12oz Fresh Raspberries, rinsed
2/3 Cup Sugar (I used raw cane sugar)
1 Lemon (Juice and Zest)

Cake
1 1/ 2 Cup All-Purpose Flour
2 Tsp Baking Powder
1 Tsp Salt
1/ 2 Cup Light Brown Sugar
1 Tsp Apple Cider Vinegar
1/ 2 Cup Non-Dairy Milk
1 Tsp Vanilla Extract
1/ 2 Cup Applesauce

Crumb Topping
1/3 Cup Light Brown Sugar
2/3 Cup All-Purpose Flour
1/3 Cup Sugar (I used raw cane sugar)
3 Tbsp Vegan Butter (I used Earth Balance)

Directions:
-Preheat oven 350 degrees F.
-In a small-medium bowl add raspberries, sugar and lemon juice/zest. Mix together and set aside.
-In a separate bowl, combine the dry ingredients for the cake layer (flour, baking powder, salt, and sugar). To this add the remaining wet ingredients (vinegar, milk, vanilla and applesauce). Mix to combine without overmixing batter.
-For the crumb topping layer, in a small bowl combine all ingredients together. I find it best to use my hands for this step, so you can squeeze the flour/sugar in with the butter to form crumbs.

-Grease an 11×7 inch baking pan and grease with additional vegan butter (Earth Balance).
-Pour cake batter mixture into pan first, then add raspberry layer. I use my hands to distribute the raspberry mixture evenly.
-Top with crumb layer and bake for 30 minutes.
-Cool completely before serving.
-Enjoy!

Note: I store leftovers in the refrigerator. You can remove from refrigerator and allow it to rest, then serve at room temperature. Or I prefer to place in microwave for 30 seconds and it is pure perfection!

Limber (de Coco) ~ Puerto Rican Coconut Icy

July 16, 2023July 16, 2023Leave a comment

Limber (de Coco) ~ Coconut Icy (Puerto Rican-style)

Makes 10 (10oz) cups
(Dairy-Free, Gluten-Free, Soy-Free, Vegan)

Whew! We have been in a serious heat wave out here in PA. Hot and humid, very suffocating. I immediately thought of this icy treat, to beat the heat. Limber is a Puerto Rican icy made in various flavors. My all-time favorite flavors of Limber are Mango, Coconut (Coco), Tamarind (Tamarindo), and Peanut Butter (Maní).
I appreciate the simplicity of this recipe; it is truly effortless. Far from high maintenance…it speaks my language of basic and no frills. No popsicle sticks or pouring into molds required. Just blend/mix, pour and freeze.
Taste the culture with this frozen treat.
Enjoy!

Island folklore tells that the name “Limber” was derived from a mispronunciation of Charles Lindbergh’s last name by locals. “Lindbergh = Limber.”

Ingredients:
2 (13.5oz can) Coconut Milk, full fat
2 (12oz can) Evaporated Coconut Milk
2 (15oz can) Cream of Coconut
12oz Water (Note: I just add water and use the Evaporated Milk can)
2 Tbsp Vanilla Extract
2 Tbsp Raw Cane Sugar
1 Tsp Salt
1 Tsp Ground Cinnamon (additional/optional for topping)
1/3 Cup Finely Shredded Coconut Flakes, optional

Directions:
-Blend all ingredients together or mix in a larger mixing bowl with a whisk.
-Note: Due to volume, you may want to mix in batches.
-Pour 10oz of the mixture into 16oz cups.
-Freeze up to 8 hours or overnight.
-Enjoy!

Limber de Coco/ Coconut Icy

Time: 15 minutes plus freezing time
Difficulty: Easy
Print

Serves: 10 (10oz cups)
Author/Credit: Vegan Rescue/Jessica Williams

Ingredients:
2 (13.5oz can) Coconut Milk, full fat
2 (12oz can) Evaporated Coconut Milk
2 (15oz can) Cream of Coconut
12oz Water (Note: I just add water and use the Evaporated Milk can)
2 Tbsp Vanilla Extract
2 Tbsp Raw Cane Sugar
1 Tsp Salt
1 Tsp Ground Cinnamon (additional/optional for topping)
1/3 Cup Finely Shredded Coconut Flakes, optional

Directions:
-Blend all ingredients together or mix in a larger mixing bowl with a whisk.
Note: Due to volume, you may want to mix in batches.
-Pour 10oz of the mixture into 16oz cups.
-Freeze up to 8 hours or overnight.
-Enjoy!

S’mores Pie (Vegan)

June 13, 20231 Comment

S’mores Pie (Vegan) ∞ (Serves 10)

I’ve mentioned these vegan marshmallows (Dandies®) with you awhile back with my marshmallow cookie recipe found here. Honestly, it was super random for marshmallows to pop into my head, but maybe because summer is almost officially here, I thought of S’mores. The base for the chocolate layer in this recipe is my ever-popular chocolate peanut butter pudding pie recipe, which I typically make for my family on holidays. I swapped the peanut butter for marshmallows to create this S’mores Pie recipe.

A couple of takeaways…
-I’ve tried this recipe with both store-bought and homemade graham cracker crusts. Although making a graham cracker pie crust is super easy; I will admit that 9 times out of 10, when there is a pie to be made, I admittedly buy the store-bought. Since I was making s’mores and had graham crackers on hand, I made this recipe with both as a reference.
-I have not tried this yet, but you may be able to swap the aquafaba with water in this recipe. I say this because I don’t even typically have aquafaba on hand. However, I literally made mock tuna for lunch in a sandwich and since I was already brainstorming out this recipe, I reserved the liquid from the can of chickpeas. Aquafaba is the brine (liquid) from canned chickpeas (garbanzo beans), and in the vegan world is a replacement for egg whites. Typically uses can be as a binder or used in meringues.

-You can make this recipe placing the marshmallow layer on the bottom or top (see notes in directions).

This pie is oh so decadent and silky smooth. Enjoy!

Ingredients:
Chocolate Pudding Layer
1 pkg (16oz) of Silken Tofu
1/2 cup Cocoa Powder
1 cup Sugar
2 teaspoon Vanilla Extract
1/2 teaspoon Apple Cider Vinegar

Marshmallow Layer
1 pkg (10oz) of Dandies® Marshmallows
3 Tbsp Aquafaba

Graham Cracker Crust
1 1/3 cup Crushed Graham Crackers
1/3 cup Sugar
1/3 cup vegan butter (Earth Balance)

Directions:
-Pre-heat oven to 375 degrees.
-Combine graham cracker crust ingredients in a food processor to combine. Add into 9-inch pie plate and press firmly on bottom and sides of dish.
(Note: If you don’t have a food processor, you may place the graham crackers in a ziplock bag and crush with a rolling pin or your hands. Once crumbled finely, combine the sugar and earth balance (slightly melted).
-Marshmallow layer: Combine marshmallows and chickpea brine (aquafaba) in a microwave safe dish. Microwave in 30 second increments, stirring between each cycle until you reach the desired consistency. I usually continue until it is smooth and fluffy.
-Chocolate layer: Combine all ingredients in a food processor and blend until smooth. You may also try this with a hand mixer. The key is to mix until silk smooth.
-Note: this next step is optional because you can place the marshmallow layer either on the top or bottom. This is completely up to your preference as I’ve tried both. If placed on the bottom, the marshmallow will fluff up the sides. If placing the marshmallows on top, I would slightly press down into the chocolate mixture before baking.
-Bake at 375 degrees for 30 minutes. Remove and let the pie cool before refrigerating. Best if chilled for minimum of 5 hours or overnight before serving.
-Reserve some of the marshmallows and graham crackers, if desired to decorate (optional).
-Enjoy!

Version with homemade graham cracker crust and marshmallow added on top before baking.

S’mores Pudding Pie

Time: 45 minutes
Difficulty: Easy
Print

Ingredients:
Chocolate Pudding Layer
1 pkg (16oz) of Silken Tofu
1/2 cup Cocoa Powder
1 cup Sugar
2 teaspoon Vanilla Extract
1/2 teaspoon Apple Cider Vinegar
Marshmallow Layer
1 pkg (10oz) of Dandies® Marshmallows
3 Tbsp Aquafaba
Graham Cracker Crust
1 1/3 cup Crushed Graham Crackers
1/3 cup Sugar
1/3 cup vegan butter (Earth Balance)
Directions:
-Pre-heat oven to 375 degrees.
-Combine graham cracker crust ingredients in a food processor to combine. Add into 9-inch pie plate and press firmly on bottom and sides of dish.
(Note: If you don’t have a food processor, you may place the graham crackers in a ziplock bag and crush with a rolling pin or your hands. Once crumbled finely, combine the sugar and earth balance (slightly melted).
-Marshmallow layer: Combine marshmallows and chickpea brine (aquafaba) in a microwave safe dish. Microwave in 30 second increments, stirring between each cycle until you reach the desired consistency. I usually continue until it is smooth and fluffy.
-Chocolate layer: Combine all ingredients in a food processor and blend until smooth. You may also try this with a hand mixer. The key is to mix until silk smooth.
-Note: this next step is optional because you can place the marshmallow layer either on the top or bottom. This is completely up to your preference as I’ve tried both. If placed on the bottom, the marshmallow will fluff up the sides. If placing the marshmallows on top, I would slightly press down into the chocolate mixture before baking.
-Bake at 375 degrees for 30 minutes. Remove and let the pie cool before refrigerating. Best if chilled for minimum of 5 hours or overnight before serving.
-Reserve some of the marshmallows and graham crackers, if desired to decorate (optional).
-Enjoy!

Apple-Maple Bundt Cake

September 25, 2022October 1, 2022Leave a comment

Apple-Maple Bundt Cake

When your apples have seen better days… bake a cake.

I recently created a recipe that became a new family recipe of ours. It was instantly personal… a recipe that had evoked memories, tears, and emotions. I named it the Apple Darlin’ – after Seth’s Pop-Pop’s nickname. I never posted it since that recipe became one of our personals. But I still wanted to create a blog post using apples with this delicious maple syrup that our youngest son brought home. He had gone to Vermont for vacation over the summer and surprised us with this Vermont Maple Syrup when he returned.
So, I began running through ideas in my mind before deciding to create this cake. My first thought was to make apple fritters, but I had just made pancakes for breakfast… and honestly, I was not in the mood to stand at the stove again, this time to fry up some fritters, lol. Plus, I love making those cakes that you can eat for breakfast or dessert 😊. Also, when I realized that my Bundt pan was not packed away, I exclaimed…it was meant to be.
This cake is moist and flavorful. It will go great with coffee or alone as a dessert.

Ingredients:
3 Granny Smith Apples, peeled/cored and diced
1/3 Cup Light Brown Sugar, packed
1/3 Cup Raw Cane Sugar
1/3 Cup Pure Maple Syrup
1/4 Cup (1/2 stick) Earth Balance Butter
1 Tsp Ground Cinnamon
–
2 Cup All-Purpose Flour
2 Tsp Baking Powder
1 Tsp Salt
1 Tsp Ground Cinnamon
1 Tsp Apple Cider Vinegar
1/2 Cup Applesauce
1/3 Cup Canola oil
1/2 Cup Warm Water
1 Tsp Vanilla Extract
Powdered sugar for topping, optional

Directions:
-Preheat oven to 350 degrees F. Grease a Bundt pan with Earth Balance (vegan butter) plus a dusting of flour (remove excess flour), or you can just use cooking/baking spray, if you prefer.
-In a small saucepan, combine apples, brown/cane sugar, maple syrup, earth balance and cinnamon. Heat over medium and cook for two to three minutes, stirring occasionally.

-In a mixing bowl, combine remaining ingredients for the cake together: flour, baking powder, salt, vinegar, applesauce, oil, water, and vanilla. Stir together to combine.

Note: This cake batter may look thick as you are mixing, but don’t worry; once you add the apples it will balance out the moisture.
-Next, add the apple mixture from the saucepan into the cake batter and stir together to combine.

-Pour cake mixture into Bundt pan and bake for 45 minutes at 350. After 45 minutes, check the cake with a toothpick to be sure it comes out clean.
Bundt cakes are tricky like that, if it is not baked all the way through, it will collapse.
-Allow the cake to cool for 20-30 minutes before turning out onto a wire rack to cool completely.

When you let the cake cool while still in the Bundt pan first, before inverting it, it helps for it to firm up.
-Lightly dust with powdered sugar to top or leave as is like pictured below.

Enjoy!

2 Thessalonians 2:16-17
16 Now may our Lord Jesus Christ himself, and God our Father, who loved us and gave us eternal comfort and good hope through grace, 17 comfort your hearts and establish them in every good work and word.

God, may you bless and always protect our daughters. Thank you Lord for Megan, Hailey, and Jasmine. We recognize them not only on this National Daughter’s Day, but every day. Daily you occupy our hearts, prayers and thus our home. We love you ladies, and you are each truly a blessing to us. We are so proud of each of you. Our love will endure forever. Love always.

Apple-Maple Bundt Cake

Time: 45 minutes
Difficulty: Easy
Print

Ingredients:
3 Granny Smith Apples, peeled/cored and diced
1/3 Cup Light Brown Sugar, packed
1/3 Cup Raw Cane Sugar
1/3 Cup Pure Maple Syrup
1/4 Cup (1/2 stick) Earth Balance Butter
1 Tsp Ground Cinnamon
–
2 Cup All-Purpose Flour
2 Tsp Baking Powder
1 Tsp Salt
1 Tsp Ground Cinnamon
1 Tsp Apple Cider Vinegar
1/2 Cup Applesauce
1/3 Cup Canola oil
1/2 Cup Warm Water
1 Tsp Vanilla Extract
Powdered sugar for topping, optional

Directions:
-Preheat oven to 350 degrees F. Grease a Bundt pan with Earth Balance (vegan butter) plus a dusting of flour (remove excess flour), or you can just use cooking/baking spray, if you prefer.
-In a small saucepan, combine apples, brown/cane sugar, maple syrup, earth balance and cinnamon. Heat over medium and cook for two to three minutes, stirring occasionally.
-In a mixing bowl, combine remaining ingredients for the cake together: flour, baking powder, salt, vinegar, applesauce, oil, water, and vanilla. Stir together to combine.
Note: This cake batter may look thick as you are mixing, but don’t worry; once you add the apples it will balance out the moisture.
-Next, add the apple mixture from the saucepan into the cake batter and stir together to combine.
-Pour cake mixture into Bundt pan and bake for 45 minutes at 350. After 45 minutes, check the cake with a toothpick to be sure it comes out clean.
Bundt cakes are tricky like that, if it is not baked all the way through, it will collapse.
-Allow the cake to cool for 20-30 minutes before turning out onto a wire rack to cool completely.
When you let the cake cool while still in the Bundt pan first, before inverting it, it helps for it to firm up.
-Lightly dust with powdered sugar to top.
Enjoy!

Watermelon-Berry & Watercress Salad

July 1, 2022July 1, 2022Leave a comment

Watermelon, Berry & Watercress Salad

I promise you; this fruit salad is Berry Berry Good!
We recently returned from a trip to North Carolina, and I definitely felt the need to detox. It is so easy to eat bad and fill up on junk foods when you are traveling.

This salad is so refreshing and packed with flavor. The berries alone are loaded with antioxidants, and still – I kicked it up a notch …with Watercress! Watercress has a peppery flavor to it, which pops so perfectly in this fruit salad. These leafy greens are a powerful antioxidant and packed with many minerals and vitamins (they’re also known to lower blood pressure). It is nutrient rich with Vitamins A, C, K, and is also Calcium rich.

The peppery flavor of the watercress, coupled with the fresh, earthiness of the basil and mint brings this recipe home. The lemon pops too, and any good salad dressing has a balance of fat and acid, so I chose coconut oil as the fat for its flavor.

Enjoy!

Ingredients:
1 Watermelon (small), seeded / cubed (reserve 1-2 cups for dressing)
2 Pints (4 Cups) Blackberries
2 Pints (4 Cups) Blueberries
2 Pints (4 Cups) Raspberries
4oz Fresh Watercress

Dressing:
1 handful fresh Mint (about 1/4 cup)
1 handful fresh Basil (about 1/4 cup)
2 Lemons, juice/zest (about 1/4 cup)
1-2 Cups of Watermelon cubes
2-3 Tbsp Agave or Honey (raw)
2 Tbsp Coconut oil, softened or melted

Directions:
-Reserve about 1-2 Tbsp of the Mint, Basil, Lemon zest for garnish.
-Cube watermelon and rinse berries, then mix to combine. Add watercress before serving.
-Blend dressing ingredients together to combine and set aside.

Note: This recipe stored in a 1.5-gallon storage container. I mixed the berries and watermelon together and topped with the watercress but I added paper towel and did not mix in the watercress to avoid wilting. I also stored the dressing in a separate container and mixed all to serve.

Enjoy!

Watermelon-Berry Watercress Salad

Time: 25 minutes
Difficulty: Easy
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Ingredients:
1 Watermelon (small), seeded / cubed (reserve 1-2 cups for dressing)
2 Pints (4 Cups) Blackberries
2 Pints (4 Cups) Blueberries
2 Pints (4 Cups) Raspberries
4oz Fresh Watercress

Dressing:
1 handful fresh Mint (about 1/4 cup)
1 handful fresh Basil (about 1/4 cup)
2 Lemons, juice/zest (about 1/4 cup)
1-2 Cups of Watermelon cubes
2-3 Tbsp Agave or Honey (raw)
2 Tbsp Coconut oil, softened or melted

Directions:
-Reserve about 1-2 Tbsp of the Mint, Basil, Lemon zest for garnish.
-Cube watermelon and rinse berries, then mix to combine. Add watercress before serving.
-Blend dressing ingredients together to combine and set aside.

Enjoy!

Vegan Rescue

Uncover the Vegan within.

Category: Desserts & Snacks