Vegan Coconut Glazed Lemon Cake

A slice of this light glazed lemon cake is purely euphoria.

Spring just around the corner and days are growing longer. These sweet occasions call for deliciously light satisfaction. That is where lemon cake comes in and steals the show with remarkable citrus flare.
There's nothing like a large pitcher of lemonade to beat the heat, but what do they say about a wonderful piece of homemade lemon cake? Or rather a "buttery," rich, vegan slice of lemon cake? 
Perfect as a cake or baked in miniature bread pans, folks will flock like bees to honey if they saw this gracing picnic tables. Sweet simple coconut milk glaze drips seductively over moist cake all sassy and divine. It's hard to eat just as imagination runs wild with lemonade filled summers.
This yummy Lemon Cake is inspired by The Savvy Vegetarian's decadently inspiring website!

Vegan Lemon Cake Ingredients and Preparation

1 1/2 almond milk
1/2 cup lemon juice
2/3 cup melted coconut oil
1 cup sugar
3 cup flour (white is recommended, but used whole wheat)
2 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon lemon extract
zest from one lemon
1/4 teaspoon salt

Preheat oven to 350 degrees.
Grease and flour a 9 inch cake pan.
Mix almond milk and lemon juice. Set aside to curdle.
Combine the remaining dry counterparts together.
Add dry to the wet and stir evenly.
Pour into the cake ban and bake for 30-45 minutes.

Coconut Lemon Glaze Ingredients and Preparation

1 cup lite coconut milk
1/2 cup melted coconut oil
3 tablespoon lemon juice
1 teaspoon vanilla
1 1/2 cup powdered sugar

Whip up the all the ingredients and drizzle over cooled cake. 
Serve.

Slice a lemon or pour toasted shredded unsweetened coconut atop for a nice garnish.

Eat as directed.

Vegan Coconut Mushroom Tempeh Curry & Garlic Naan

A yummylicious feast served with a side of lemon brown rice & peas!

Every once in a while a craving for Indian food hits like a knife.
But all those specific restaurants are very far away. I would rather stay inside my cozy home than venture out for a good eat, especially on chillier days.
It calls for online research and making meals of my own. Though it doesn't have that same special uniqueness, my spin on coconut curry has a savory twist with the added sliced tempeh and "beefy" mushrooms and a side of garlic wheat naan.
The coconut tempeh curry was inspired by Pillosophy's beautiful blog. I veganized her recipe by substituting Greek yogurt for coconut cream. Also used lite coconut milk, basil for parsley, and didn't have cherry tomatoes or pink salt. The mushrooms were just a bonus.
Homemade naan from peta's website had minor alterations as well. Instead of bread flour I used whole wheat which is just as good. It doesn't rise as much, but the flavor is terrific. It tastes almost like the fare they make at Indian restaurants for me since their usual varieties contain dairy.
All in all, quite enjoyable! Glad I took the time to craft this dish.
If desired to have make this delicious meal, it's highly recommendable to prepare the naan before curry, especially the first few steps.

Vegan Coconut Mushroom Tempeh Curry Ingredients

2 tablespoon coconut cream
1/4 cup lite coconut milk
1/3 cup water
1/3 teaspoon coconut oil
1 cup portobello mushrooms, sliced
4 oz. tempeh (half a package, diced)
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon turmeric
1 teaspoon basil
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon cayenne pepper
1 teaspoon salt

In a small bowl combine coconut cream, coconut milk, and water. Set aside.
With skillet heated to medium temperature, saute mushrooms in hot coconut oil.
Mix tempeh with all of the dry ingredients. Toss mixture into the skillet.

Cook & stir fir a good 5-7 minutes. Cover.

Add the coconut liquid & bring to a boil. Simmer to allow curry to thicken.

 Garlic Naan Ingredients

1 teaspoon active dry yeast
1/2 cup warm water
1 tablespoon sugar
3 tablespoon almond milk (the original calls for soy)
1 teaspoon salt
1 teaspoon garlic powder
1 3/4-2 cups flour (original calls for bread flour)
2 tablespoon olive oil
1 teaspoon minced garlic

Sprinkle yeast over water and set aside for 10 minutes.
Mix in the sugar, almond milk, salt, garlic powder, and flour.
Knead for 6-7 minutes.
Place dough inside a well oiled bowl and cover with a damp cloth for 1 hour.
Make the dough into six golf ball-size pieces onto a baking sheet.
Cover with a towel and allow to rise until doubled in size, about 30 minutes.(FYI: Mine didn't double all that much. Stick with the bread flour if this is what you want)
Preheat a pan to high heat and lightly oil.

Stretch out the balls into flat shapes & toss into an oiled pan set to medium heat.

Pan fry each side for 2-3 minutes or until it rises with little bubbles.

Crisp & "buttery" on the outside & chewy, moist tenderness on the inside, this naan is amazing!

Now everything looks amazing!

Dinner waits for no one.

Fried "Egg," Spinach, & Garlic Jalapeño Havarti Sandwiches

Yummy fried "egg" sandwiches with spinach, red onion, & Jalapeño Garlic Havarti are a completely guilty part of any vegan's breakfast!

When craving fried yellow sunshine touched by black pepper hits the early morning riser, look no further than tofu to save the day!
Thin, crisp turmeric, basil, and well peppered tofu topped with fresh mouthwatering spinach, mild red onion, and smoky tasting Daiya's Jalapeño Garlic Havarti make the most intriguing, flavorful sandwich combination that calms down the most ravenous of breakfast appetites. The texture, the taste.... ugh! It's all there and your mouth will beg you to never put it down until the last delicious bite is demolished.
Thank goodness, I made two. Hahaha!
This easy, delicious recipe requires minute preparation, but fair warning: the oil pops and is everywhere all at once. Keep the kitchen cloth (and band aids) handy.

Fried "Egg," Spinach, & Jalapeño Cheese Sandwich Ingredients

4 slices tofu, patted dry
2 tablespoon olive oil
2 teaspoon turmeric
1 teaspoon Italian seasonings
1 teaspoon garlic powder
1/2 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 slices bread
1 cup fresh spinach
red onion slices
2 thin slices Daiya Jalapeño Garlic Havarti Wedge

Marinate tofu  for 1-2 minutes.

On a medium heated skillet, pan fry for 3-5 minutes on each side, & cover wile doing so.

Lay "eggs" onto a towel & slightly rub them of excess oil.

Place two "eggs" onto each bread slice. Pile high with spinach, red onions, & Jalapeño Garlic Havarti.

A bit of extra black pepper sprinkling reminds me of the old days.

One could also choose to "grill" the bread, but I much preferred it untouched.

And what makes breakfast complete? A bunch of white seedless grapes to sweeten the morning meal!

Vegan Falafel Pizza Pie

A refreshing spin on Mideastern fare & pizza.

Pinterest is an amazing social media tool and definitely more than about pinning pictures to random boards.  It's absolutely insane how many recipes I've highlighted and bookmarked from various sites, including some non-vegan places that must be recreated to suit animal free tastes.
For example, ever since I saw The Vegan Stoner's Falafel Pie, it just had to be made!
A very simple dish using falafel mix and water as the crust was genius, especially adding fresh ingredients atop like hummus, veggies, and of course, the traditional cucumber yogurt sauce. With the exclusion of olives (not a fan) and insertion of spinach and red onions, the experience is a tantalizing combination of fresh salad and pizza, that spiced bottom taking each layer with stride. 
If desired, try taking a few slices of the falafel pie into warmed pita pockets and eating it that way.
All in all, this is delicious and definitely worth making again!

Vegan Falafel Pizza Pie Ingredients

1 cup Fantastic World Foods Falafel mix
1/2 cup water
1 tablespoon olive oil
3 generous tablespoon hummus
1 medium tomato, sliced
1/2 cup fresh spinach
a few slices of red onion
1 cup soy yogurt
2 teaspoon lemon juice
1/3 cup diced cucumber
2 teaspoon dill
pinch of salt and pepper

Preheat oven to 350 degrees.
Mix falafel mix, water, and olive oil.
Press the combination onto a cookie sheet and bake for 15 minutes.
In another bowl, blend the soy yogurt, lemon juice, cucumber, dill, salt, and pepper. Set aside.

The falafel crust after being baked. You can choose to brush additional olive oil or leave it dry.

Apply the hummus.

Top with the veggies.

Just beautiful & fresh presentation!

Finally top with the cucumber yogurt sauce & enjoy!

Vegan Chocolate Chip Pumpkin Bread

Super moist, mildly sweet pumpkin bread teased with miniature chocolate chips in every bite!

Pumpkin bread is a wonderful treat for anytime of the year, but when chocolate chips are added to mix, all rich and gooey as each little black-brown morsel melts into spiced maddening crevices, that's another taste bud story altogether.
The enticement of chocolate only elevates this yummy treat higher onto the dessert scale.
Without applesauce or mashed ripened bananas included in this particular recipe, it's the pumpkin puree that makes for a moist, sumptuous bread- no butter or oil necessary.
A rather enjoyable and lovely accompaniment to hot tea or a mug of plain almond milk, a slice or two of chocolate chip pumpkin bread amongst friends (especially kitty cats and books) is equivalent to the wonders of bliss induced heaven.
Just perfect.

Vegan Chocolate Chip Pumpkin Bread Ingredients

1 2/3 cup flour
1/2 cup sugar
3 tablespoon cocoa
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1 15 oz. can pumpkin puree
1 cup unsweetened almond milk (used Almond Breeze here)
3 tablespoon molasses
1 teaspoon vanilla
1 tablespoon apple cider vinegar
1/2 cup chocolate chips
1/2 cup crushed walnuts (optional)
2 8" x 3" baking pans

Preheat oven to 420 degrees.
Mix dry and wet ingredients separately.
Blend together.

Add chocolate chips & walnuts (if desired) last.

Stir evenly & breathe in that wonderful warm scent.

Place batter into 2 bread pans. Bake for 40-50 minutes, being sure to fork the middle.

Let cool before plating & serving.

The perfect yum ready to be devoured.

Paired with almond milk and plated as an enticing dessert, chocolate chip bread is topped with fresh homemade cream (coconut cream, coconut oil, sugar, & vanilla), additional chocolate chips, walnuts, & cinnamon!

Magnificent!

Vegan Cherry Sherbet

A mountain of yum with cherry chunks!

Before I get into today's exciting recipe, have some very good news to report. Yours truly has been accepted into the Pennsylvania Academy of Fine Art's Post- Baccalaureate Program for the upcoming fall semester! This will help build a stronger, much more ingrained portfolio for the MFA. Yes! Yes!!!!! YES!!!!!!
Okay, that's enough artist speak, let's get down to the sherbet!
Loved, loved sherbet as a kid, my favorites being the rainbow, lemon lime, raspberry, and cherry- the last two both containing bits of "real" fruit as labeled.
But alas a vegan must craft their own without the milkfat and cream.
Almond milk or any other kind of vegan alternative will do.
This almost exclusive fruity blend is made of epically delicious awesomness! With two sweet bananas, decadent cherries, and a few extra incentives, a very simple dessert to make void of all that unnecessary childhood fodder. Highly recommend a swift blend that doesn't turn all the fruit into mush- those little chunky surprises are a special treat!
Hoping to make my own rainbow, lemon lime, and raspberry versions soon!

Vegan Cherry Sherbet Ingredients

2 medium frozen bananas (they were almost blackened before being freezer bait)
1/2 cup frozen dark cherries
1 cup unsweetened almond milk
1 teaspoon almond extract
pinch of ginger
pinch of salt

Place all ingredients into a blender or food processor until evenly distributed, being sure not to get it too smooth or pureed, spoon into a bowl (or bowls), & serve.

This large bowl can easily serve 2 cherry fanatics.

Is there nothing else as sweet?

Vegan Chocolate Chip Pancakes

Good morning chocolate chip pancakes.

Happy March everyone!
Why not start the month off right with tantalizing chocolate chip pancakes?
Straight from the hot pan comes lightly browned flapjacks that are delightful due to that amazing slight delicate crisp and lush texture oozing with melted warm chocolate and a hint of cinnamon loving.
A delicious part of a chocoholic's breakfast!

Vegan Chocolate Chip Pancakes Ingredients

1 cup flour
1 tablespoon sugar
2 tablespoon baking powder
1/8 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon cinnamon
2 tablespoon yogurt (or any vegetable oil/ applesauce)
1 1/4 cup almond milk
1/3 cup vegan chocolate (or cacao) chips

Heat up a skillet (or pan) on medium, lightly grease.
Mix the dry and wet ingredients separately.
Combine both while adding the chocolate chips.
On the hot skillet, pour in about 1/4 cup of batter.
Cover for 3-5 minutes.
Flip over.
Repeat.
Cooking time will become less and less.

If out of maple syrup, like me, heated preserves will always be a delicious topping! Here are readied pancakes smothered in cherry preserves and additional cacao chips.

Light and fluffy, these pancakes are like chocolate chip cookies coming to life for breakfast!