Gnocchi, Leftovers and a Two-Minute Dessert!

Gnocchi & Leftovers
Yesterday’s Dinner with a Two-Minute Dessert
IMG_7940
I just wanted to share a quick re-make I made yesterday. There is no throwing away and we still had leftovers! My son wanted Gnocchi for dinner, it is one of his favorites. I was originally going to just keep it simple with Earth Balance/Olive Oil, fresh Garlic and herbs but instead I incorporated leftovers. The Spicy Sweet Potato Wedge & Kale Salad with Asian Tahini Dressing that I shared the other day with the Gnocchi was amazing, great flavors! Now back in February I shared my very similar Gnocchi with Sweet Potato and Kale recipe, check out! However, this leftover re-make was so delicious the dressing really pops!

Ingredients:
2 Pkgs (17.5 oz) Gnocchi – Prepare according to package add Sweet Potato/Kale and remaining Asian Tahini Dressing recipe. Toss together to combine.

I love bananas! It’s funny because I have a co-worker that will only eat pretty unblemished yellow bananas. I often let mine go and flash her my beautiful spotted bananas, lol. And when opened they are beautiful, sweeter and yummy. Sometimes I’ll forget or won’t get a chance to eat them at work and will bring them back home. They usually get darker even still… I’m guessing from all the transport, lol. When they get like this I tend to peel them up, place them in a freezer bag and pop them in the freezer for later. Did you know you can make ice cream with frozen bananas?…of course you knew this, it is one of my favorites. I want to share a funny banana story from the other day. I came home from work and placed my very overripe banana on the counter. I left the room and later that afternoon I went back in the kitchen and to my surprise – my banana was gone?? Oh no! I don’t know what made me look in the trash… but there it was, in the trash. Someone (who shall remain nameless) threw away my banana!! Noooo, I quickly rescued it. Yes it did, pulled it right out the trash. It was on top of the trash, it was good. If you’re a Seinfeld fan, picture the time that George ate the éclair from the garbage, lol! You know the episode, it was on top! So I rescued it, peeled it and froze it. Then I made my favorite ice cream the next day, just for me. 🙂

Salted Banana Peanut Butter ice cream
IMG_7951

Two-Minute Salted Banana Peanut Butter Ice Cream:

2 Very Ripe Bananas, Peeled/Frozen overnight
2 Tbsp Peanut Butter
Sprinkle of Course Sea Salt

-Combine frozen bananas and peanut butter in food processor until smooth. Sprinkle with Sea Salt, Serve & Enjoy!
IMG_7945
(Sometimes I’ll add vegan chocolate chips – if I have an open pack)

Advertisements

Vegan Brownies with Salted Caramel Sauce

Vegan Brownies with Salted Caramel Sauce
(Makes 12 Brownies + 1/2 Cup Caramel Sauce)
IMG_6475

These unpretentious little brownies took a luxurious trip to the dark side with caramel sauce (sinful). I’ve made countless Brownies since I’ve become Vegan – fudgy ones, cake-like brownies and even tried various recipes online in the past…you name it. This brownie was just another one of my creations to add to the brownie collection. More people really should bake in my opinion. Brownies, Cookies and Cake are pretty much the easiest thing to make. Mix a few ingredients together and 10, 15, 20 minutes later you have dessert! These brownies came out light and crumbly, they were not considerably sweet either. However, the caramel sauce is sweet and provided that perfect balance for the brownie in this recipe. I kicked the brownies up another level by sprinkling course sea salt on top…oh my! Oh wait, what is this…another level of guilt? Of course, so I added Ice cream to boot. I used So Delicious Vanilla Ice cream.
Tip: Warm the brownie…Cold Ice cream on a warm brownie with Caramel sauce Mmm. All this equals = Divinity plus a few mouthgasms. I’ll quote my husband after his first bite “Oh my goodness…Oh my goodness…you need to go to confession after that!” 🙂
Your taste buds will dance and salivary glands will certainly be stimulated to the point of climax at least with the trifecta anyway. Enjoy! 🙂
IMG_6495

Ingredients:
1 1/3 Cup Flour
½ Cup Cocoa Powder
¼ Tsp Baking Powder
¾ Cup Pure Cane Sugar
¼ Tsp Salt
¼ Cup Earth Balance (Vegan Butter), room temp
½ Tbsp pure Vanilla Extract
½ Cup Non-Dairy Milk
½ Cup Canola Oil
½ Cup Chocolate Chips (vegan)

Directions:
-Heat oven 350 degrees and prepare brownie pan (11×7) – grease (earth balance butter) / flour.
-Combine dry ingredients – whisk together. Then add wet ingredients stir to combine using a spoon, adding Chocolate chips last.
IMG_6429
-Press mixture into prepared brownie pan and bake for 20 minutes. Enjoy!
IMG_6430

Caramel Sauce
IMG_6464

Ingredients:
½ Cup Pure Cane Sugar
1 Cup Non-Dairy Milk (I used Soymilk Very Vanilla)
1 Tbsp Earth Balance (Vegan Butter)
¼ Tsp Cream of Tartar
¼ Cup Blue Agave Nectar
For Topping: Course Sea Salt

Directions:
-In saucepan, heat sugar over low heat until sugar begins to dissolve.
IMG_6436
-Carefully add Earth Balance and slowly stir in Soymilk until sugar dissolves.
-Whisk in Cream of Tartar and Agave allow mixture to come to slow boil for about 10 minutes. Reduce heat to simmer for another 10 minutes. Turn off heat allow mixture to thicken up.
IMG_6443
-When serving up a drizzle of the caramel sauce, sprinkle with some course sea salt.

Vegan Brownies

  • Servings: 12 Brownies
  • Difficulty: Easy
  • Print

Ingredients:
1 1/3 Cup Flour
½ Cup Cocoa Powder
¼ Tsp Baking Powder
¾ Cup Pure Cane Sugar
¼ Tsp Salt
¼ Cup Earth Balance (Vegan Butter), room temp
½ Tbsp pure Vanilla Extract
½ Cup Non-Dairy Milk
½ Cup Canola Oil
½ Cup Chocolate Chips (vegan)

Directions:
-Heat oven 350 degrees and prepare brownie pan (11×7) – grease (earth balance butter) / flour.
-Combine dry ingredients – whisk together. Then add wet ingredients stir to combine using a spoon, adding Chocolate chips last.
-Press mixture into prepared brownie pan and bake for 20 minutes. Enjoy!

Caramel Sauce

Ingredients:
½ Cup Pure Cane Sugar
1 Cup Non-Dairy Milk (I used Soymilk Very Vanilla)
1 Tbsp Earth Balance (Vegan Butter)
¼ Tsp Cream of Tartar
¼ Cup Blue Agave Nectar
For Topping: Course Sea Salt

Directions:
-In saucepan, heat sugar over low heat until sugar begins to dissolve.
-Carefully add Earth Balance and slowly stir in Soymilk until sugar dissolves.
-Whisk in Cream of Tartar and Agave allow mixture to come to slow boil for about 10 minutes. Reduce heat to simmer for another 10 minutes. Turn off heat allow mixture to thicken up.
-When serving up a drizzle of the caramel sauce, sprinkle with some course sea salt.

IMG_6499

Coconut Chia Vanilla Bean Ice Cream

Coconut Chia Vanilla Bean accidental Ice cream!
(Serves 4) Vegan, Gluten-Free
IMG_4598
This is a quick in between post from my A to Z challenges this month. As I began to mention yesterday, I attempted to create coconut chia cream to add an additional layer to the parfait – thinking the chia seeds would aid in thickening the coconut milk. I’m guessing now that I didn’t use enough. So I abandoned that mission yesterday and only used the cashew/macadamia cream and created a simple coconut whipped cream instead. Yesterday, I refrigerated the cream mixture overnight, while that was chilling and setting, I also had the chia seed/coconut mixture being refrigerated also. The next morning I realized that it didn’t set, left it in the fridge and went off to work. Later that evening, I whisked the chia/coconut mixture and poured it into a large 9×13 glass dish and popped it in the freezer. This resulted in amazing ice cream. Enjoy!

Ingredients:
1 (13.5 oz) Coconut Milk
2 Tbsp Raw Blue Agave nectar
½ Vanilla Bean, scraped
2 Tbsp Chia Seeds

Directions:
-Blend together Coconut milk, Vanilla bean and Agave. Remove from blender and pour into a glass bowl, stir in chia seeds. Cover and refrigerate, overnight – I’m sure a couple hours would probably be good too.
IMG_4571

IMG_4590
-Stir again then pour into large glass dish I used 9×13. Place in freezer – after a couple hours I scraped with a spoon to scoop out ice cream, enjoy!
IMG_4592
-I saved the remaining in a airtight container.