The Lazy Vegan Baker | Simple vegan desserts.+Add.Feed Info1000FOLLOWERS
I am an avid baker, culinary school graduate, embracer of challenges, and budding writer. Even the best of us find ourselves short on time, or motivation, so this is my foray into making awesome vegan dessert.
Peach season is in full swing here in the Northeast US and I’m loving it. We’re canning peaches, dehydrating peaches, making peach pies, adding peaches to cereal, and of course, making cobbler. It’s also the tail end of rhubarb season, so I happily took advantage of these two amazing fruits being ready at the same time, and baked up this Peach Rhubarb Cobbler.
This is a bit different from a classic cobbler with the addition of cardamom and almond oil in the biscuit dough, to add an extra addition that goes perfectly with the fresh summer fruits.
The traditional biscuit topping for a cobbler involves cutting butter into a flour mixture then slowly adding water, but that is just SO much work. This biscuit is super duper quick, all mixed in the same bowl and scooped on top of the fruit for baking. Lazy summer days deserve lazy summer desserts :-).
The addition of rhubarb makes the fruit filling a bit on the tart side, which is how I prefer it, but if you like things sweeter, feel free to add more maple syrup.
I also highly suggest adding a dollop of ice cream or whipped cream. I topped this with So Delicious coconut cream – yum!
This simple, super flavor-packed, tempeh recipe is always a crowd pleaser. It is super lemony, like the lemon stood up and smacked you in the face, lemony. It is super simple to make, of course, and is an excellent source of protein. If, as a meat eater, previously or currently, you liked lemon chicken recipes, then this one is for you.
Tempeh is most often made from fermented and cultured whole soy beans, although it can also be made in combination with other grains or seeds, like millet, rice and barley. It’s an excellent source of protein, with 4 oz having about 20 grams. If you’re worried about your protein intake, this is a great resource. And, it’s relatively inexpensive too, which is awesome. An 8oz package costs between $1.99-2.99 usually.
You can purchase tempeh at most major grocery stores in the meat alternative section, usually found in the produce area. It’s at both my local Hannaford and Price Chopper and Trader Joe’s also carries it.
The texture is very firm and the flavor is earthy. It’s rather bland on it’s own, however it soaks up marinades and flavors easily and will taste like whatever you cook it with. If you haven’t tried tempeh yet, or are hesitant, give this recipe a go and see how you like it. It’s a great place to start – simple recipe without much effort required, so if you absolutely hate it, you’re not out a lot of time or $ :-).
I like to serve this protein as a classic “standard american diet” dish. Protein, veggie of some sort and starch of some sort. In this case, Tempeh, rice, sauteed greens and a special balsamic roasted onion (recipe coming soon for that one!).
In a medium saucepan, add the tempeh and fill with water until tempeh is covered completely. Bring to boil, then lower to simmer, covered, for 20 minutes. (see notes for why it's boiled first)
Remove tempeh from simmering water (with tongs) and let rest on a plate until cool enough to handle.
In a medium bowl, combine the remainder of the ingredients and whisk well.
Cut the tempeh in 8 triangles or squares, or whichever shape you prefer, and put in the bowl with the marinade.
Spoon the marinade over the triangles. Refrigerate to let the tempeh absorb the flavors, covered, for a minimum of 6 hours (I usually do overnight), giving it a shake every once in a while to make sure the liquid is getting to all parts of the tempeh.
Preheat oven to 400F.
Lightly spray a baking sheet with oil and arrange the tempeh pieces in a single layer. Bake for 20 minutes, turn pieces over, then bake for another 20 minutes.
This recipe can easily be doubled, tripled, quadrupled or even octupled, just buy more tempeh and increase the marinade ingredients accordingly.
Tempeh can be eaten as is, straight from the package. It's fermented and no cooking at all is required. It can be marinated without simmering it first, but, to get maximum flavor and texture, it is best to simmer before marinating. The simmering makes it softer and more readily able to absorb the marinade. If you are in a wicked rush, you can skip this step, but the end result will not be nearly as good.
I feel like I should apologize for this Rocky Road recipe. A sorry but …. not really sorry…
I am kinda sorta sorry for introducing these addictive bars. I’m sorry if you eat the whole pan in one sitting. I’m sorry if there are fist fights in your kitchen over who gets the last slice. Really, I am.
However, I’m not REALLY sorry because they’re so freaking good! And they’re vegan. And every non-vegan whom I gave these too loved loved loved them. There were even parents hoarding them away from their kids. So much for teaching sharing!
You’re going to love making these too. They are so unbelievably simple to throw together. That’s part of the problem. A kid can do it. It’s actually a really awesome recipe for kids to make – no oven, no cooking. Just a bit of microwave use, measuring, and some stirring.
I named them Super Rocky Road because they are jam packed with ALL the goodies. Cocoa Crispy cereal, Peanuts, Pretzels, and Marshmallows, mixed together with melted chocolate and peanut butter. It’s hits all the marks. Sweet. Crunchy. Nutty. Chocolate. i.e. Heaven!
If you make them with gluten free pretzels, they are a sweet gluten free treat.
These are awesome to make for bake sales, school events, and potlucks as they’re so simple to throw together and it makes a lot. Plus, kids and adults love ’em alike. It’s a winner!
The Chocolate Cherry Mousse Pie was a big hit this holiday season with my family and friends. I made it 3 separate times! It reminded me I desperately needed to redo the pictures of this recipe I had done in 2015. Thank goodness my photography and editing skills have improved since then!
I find it rather interesting to see my own progression as a blogger. When I first started out, I just wanted to share my recipes however I could, even if the pictures weren’t great. Now, I find the picture taking to be almost as fun as the recipe creating. I can’t imagine one without the other in this visual internet world we live in.
There is that old adage, “you eat with your eyes”, … well, enjoy this one :-).
If you’re new to the vegan pie world, or new to using tofu, this is a great place to start. What better way to enjoy it than combined with chocolate?! Seriously, though, I know it may seem weird, however you can’t taste it or see it. The tofu provides structure for the pie and enhances it’s creaminess. Nobody will ever know it’s there unless you tell them. Whether you do, is up to you ;-).
If you’re interested in checking out the original recipe post and seeing how far I’ve come as a photographer, see it here.
Step by Step
Chocolate Cherry Mousse Pie
A decadent chocolate mousse filling with a bright, rich, cherry topping. Simple, vegan, impressive; the perfect recipe to wow a crowd.
This recipe is available in my ‘Five Easy Vegan Pie Recipes’ ebook that you get when you subscribe to my mailing list. The other 4 pies are: Coconut Cream, Apple Cranberry, Ultimate Cookie Pie, and Chocolate Pumpkin. Sign up via the purple banner at the top of the page or in the form at the very bottom. All you need to do is enter is your email. You’ll receive updates when new recipes are posted and very rarely, special announcements. That’s it! Happy Baking!
Ok, I might be stretching it a little bit when I say classic. Being vegan it is quite a bit different, ingredient-wise, than the original. Flavor-wise however, that’s where this pie shines it’s classic roots. There are no spices in this pie. That’s right. Traditional sweet potato pie is not the same as pumpkin pie, with all it’s clove, allspice and cinnamon fragrances. A traditional sweet potato pie doesn’t mask the flavor of the sweet potatoes; it makes it the star.
If you’ve only had sweet potato pies that are versions of pumpkin pie, just with a different filler, than you’re in for a treat when you have this one. The sweet potato shines in all it’s rich wonder, accentuated lightly with some brown sugar, vanilla and (non-dairy) butter. Annnnd, because I’m a northern girl, I felt compelled to add my own touch: a little bit of maple syrup (very non-traditional!). It really works though, the maple and the sweet potato; such a great pair together.
Another difference you’ll notice with this pie, versus a pumpkin pie, is the thickness of the custard batter. Pumpkin pie filling is liquid; you can pour it into the pie crust. The batter for the sweet potato pie has to be scooped out of the blender and spread into the crust. After it bakes and is chilled, it is super dense and creamy, like an ultra thick set pudding. Small slices are best with this one. They are filling!
My last recipe post was for my classic New England Pumpkin Pie. As you have probably guessed, I like the old traditional recipes. Take a look at both and see how different they are in ingredients and preparation. I think you’ll be surprised and hopefully intrigued. Having these two pies at the holiday table will be a great conversation piece. So many people consider them to be basically the same thing. Show off the unique awesomeness of each one and don’t forget….don’t tell ’em it’s vegan until after they’ve oohed and ahhed and congratulated your amazing pie making skills ;-).
Step by Step
You can get this recipe today (along with 4 other awesome vegan pie recipes) by signing up to my email list. I never spam or any of that horrible stuff. Tops, you’ll get 1 email a week, when I post a new recipe. Sometimes it isn’t even that often. And you know you don’t want to miss any of these fabulous recipes ;-). Thank you, my amazing readers!!
What makes this pie different from other pumpkin pies?…it has that something special that sets New England desserts apart from others….MOLASSES. I might even go so far to say, it isn’t real pumpkin pie without molasses. Yep. Sacrilegious to even consider it.
So what’s the big deal with molasses, you may wonder. Well, it’s thick, syrupy, sludge-like, really and it’s flavor is so rich and robust it’s hard to explain. It adds a deep depth of flavor to any dish you add it too. It’s common in gingerbread, spice cakes and baked beans.
Molasses was prominent in the beginnings of the Revolutionary War. In 1733, the British passed the Molasses Tax, causing some of the american colonists getting rich off the molasses, slave and rum trade to simmer in fury. In 1773, after the British passed another tax, the Tea Act, the tea was thrown into the Boston Harbor. Two years later, it was war.
For a real crazy story about molasses, check out this accounting of the Boston Molasses Disaster on the Futility Closet podcast. 2 million gallons of molasses rolling through Boston’s North End ….
The very first American cookbook published had a recipe for pumpkin pudding baked in a crust. Obviously, they knew a good thing when they tasted it.
This pie is unbelievably easy to make. You don’t even need blender. Just a large bowl, a whisk, a pie crust and an oven and pumpkin pie is yours.
Also, asking for a friend, is it ok to eat half a pumpkin pie for dinner and that’s it…ack! Can you get addicted to pumpkin pie?? I might need therapy.
Step by Step
New England Pumpkin Pie
Rich, spicy, maple sweetened pumpkin pie made the traditional way, with a touch of molasses. Vegan & Dairy Free.
In a medium bowl, combine all the filling ingredients and whisk until smooth. Pour into unbaked pie crust.
Bake 35-40 minutes, until the center is mostly set - it should wiggle just a bit, like jello. Remove from oven and let cool completely.
Chill in refrigerator, loosely covered, for a minimum of 6 hours.
Slice and serve with non-dairy ice cream or coconut whipped cream,.
You can use a homemade pie crust or storebought, it's up to you. I always use Wholly Wholesome's frozen single crust pie shells because it's quick and easy and they taste good. Many grocery store brand pie crusts are vegan as well, since they use oil as the fat instead of butter.
This bread is, of course, easy to make, and the flavors, I think, will wow you. The recipe was inspired by my introduction to chocolate covered apricots. Who knew?! Chocolate and apricot are amazing together. Also, to keep it just a wee bit healthy, there is no oil in this bread at all. Yum yum!
Also, isn’t that color gorgeous!
Step by Step
Apricot Chocolate Chip Quick Bread
A quick bread packed with dried apricots and chocolate chips. Oil-free.
A simple, stunning addition to meatless mondays or meatless everyday. Makes enough to feed a small army, large family, or for the single person, dinner for days.
It’s a meal all-in-one, with lots of protein, greens, veggies, starch and a yummy sauce to tie it all together. You’ll see in the picture of ingredients, I got most of the ingredients from Trader Joe’s, at a total cost of almost $15. At six (generous) servings, that makes it $2.50/serving.
You can make this as spicy or mild as you like; adjust the taco seasoning to your preference.
Step by Step
Meatless Taco Pie
Meatless grounds, corn, and green chilis, piled into a deep dish pizza crust, topped with greens and veggies and smothered in sauce. Dinner all-in-one.
What do you think of when you think about cornbread? My first thoughts are simple, plain, basic. A side dish to something else more interesting. I feel bad for the cornbread, honestly. It always gets second fiddle to the main dish. Not with this Rhubarb Upside-Down Cornbread, though. This is a show stopper, a scene-stealer, a side dish that refuses to stay on the sidelines.
The rhubarb adds a wonderful tart fruitiness and the color is eye popping. You can arrange the rhubarb in whatever pattern you like; I’m sure you can be much more creative than my simple design. The lightly sweet cornbread with maple sweetened rhubarb on top is the perfect addition to a brunch spread, or just on it’s own for breakfast.
Cornbread doesn’t want to sit in the corner anymore; help it spread it’s wings and show the world how beautiful and delicious it can be all on it’s own!
And don’t fret, it’s still so stinking easy to make you won’t break a sweat.
For another cornbread recipe that will stop the show, check out my Blueberry Cornbread Cake recipe. Seems to be a theme with me and cornbreads…
I’m in an outrage because this is way to easy to make, which means, I could have chocolate pudding at my fingertips WAY too often. If you can operate a microwave (or turn on your stove burner to low for a couple minutes), then you can make this pudding. No joke. Why do I do this to myself?!?!
But, you know, it’s not just that it’s easy; it’s creamy, rich, deliciousness that goes perfect with a nice dollop of whipped cream, a few bits of fruit, like strawberries or raspberries and a tiny little spoon so you can at least maintain some dignity while you devour it.
Add a couple drops of peppermint extract, or orange, or almond, or coconut, for variety. Or layer with your favorite fruit in cute dishes. Heck, I’m even considering using it as a cake filling because…well, just because I can. Don’t tell me what I can and cannot do! :-D.
Layer of Shortcake, layer of pudding, layer of strawberries, shortcake on top, dollop of whipped cream, some more strawberries. I meant to take a picture when I did this, but then it all disappeared into my face and sooo…no pic. Sorry! Take my word for it though, decadence like no other!!
In a large bowl, combine the coconut milk and cocoa powder. Heat in the microwave until scalding (very hot to touch but not boiling yet). In my microwave this took 4 1/2 minutes. Heat in 1 minute increments and check each time. You can also do this in a small saucepan over low heat if you don't have a microwave.
Remove milk from heat source, stir in the remainder of the ingredients and whisk until completely smooth.
Pour into ramekins or glasses (how many you need will depend on what size they are... I made 4 in 8oz glasses, but smaller ones would be really nice too.)
Chill in the refrigerator for a minimum of 6 hours.