Sweet Apple Kugel & '2 Broke Girls'

A good giggle is super good for you and I love the TV show '2 Broke Girls', (thank you CBS, you rock!) and even though I doubt Max and Caroline's cupcakes are vegan and gluten free... I still think they look delicious! (I just wouldn't be able to sample them).

 

 

But it wasn't their cupcakes and frosting that caught my attention one Monday night. It was the Kugel they were fed! It was the episode entitled...'And the Kosher Cupcakes', and Max was going nuts for the stuff! I have to admit I had never heard of it before this episode, well I'd heard of it, I just didn't know 100% what it was, and I have to say, it had me intrigued!

 

 

The Kugel didn't sound very vegan or gluten free, so, I got to work! After a few tries, some culinary magic happened. Cue my Sweet Apple Kugel.... (P.S. Thank you CBS for the '2 Broke Girls' pics)

 

Ingredients

• 12oz vegan gluten free pasta (check the label for egg!) I used noodles but any pasta would work. Why not try kugel lasagna?
• 1/2 cup agave nectar
• 15oz silken tofu
• 1 tablespoon unsweetened vanilla soy milk
• 2 cups raisins
• 4 medium apples (my favourites are pink ladies)
• 1/4 cup applesauce
• 2 teaspoons gluten free vanilla extract
• 1 teaspoon cinnamon (and extra to dust if you fancy)
• 3 tablespoons vegan dark chocolate chips (optional)

Directions

1. Pre heat the oven to 400 degrees.
2. Cook the pasta according to packet instructions and drain.
3. While the pasta is cooking peel and cut the apples into small cubes or slices.
4. In a food processor, blend together the silken tofu, soy milk, applesauce, vanilla extract, and cinnamon.
5. Toss the pasta with the apple and raisins until evenly distributed. Place half of the noodle mix into a casserole dish or tray.
6. If your using choc chips, sprinkle them over the noodles, and then cover with the other half of the pasta mix. I sandwich the chocolate chips in the middle, because I think they make an oh-so-satisfying gooey melty surprise, plus it stops them burning if some end up near the top. But,  you could always toss them with the pasta, raisins, and apple if you want them distributed through  the dessert.
7. Pour the tofu batter evenly over the noodles making sure they are fully coated, and dust with extra cinnamon if you fancy.
8. Bake for 35-45 mins until golden and (I can't think of a better way to describe this, so I apologise in advance) 'not sloppy'.
9. Let cool slightly, and serve warm! YUM!

As I can't sample the regular Kugel to taste the difference, I took some to work with me for my Jewish colleague to taste test, and he said, "although it's not quite as good as [his] Bubby's [Grams], it is a close second". He said it didn't taste vegan or gluten free either. So, for a first attempt, I'd definitely call my Sweet Apple Kugel a success! It was so good, I snook some leftovers for breakfast the day after. I know what your thinking, noodles and choc for breakfast?!?! But please don't judge.. I was in a rush. And, there is some fruit in there too! :) xo

Hot Cocoa

My room-mate has been snuggled up on our couch sick for two days, so to cheer her up I made her some of my 'not-as-naughty' vegan & gluten free Hot Cocoa. This recipe serves 1, but I doubled it so I could have some too!  This recipe is quite chocolatey, if you don't like it quite so rich, you can leave out some of the chocolate chips or use less cocoa.

Ingredients

• 1 cup unsweetened vanilla almond milk
• 2 tablespoons cocoa powder
• 2 tablespoons vegan chocolate chips
• 1/2 teaspoon gluten free vanilla extract
• 1 teaspoon agave nectar
• 1/4 teaspoon cinnamon (optional)

Directions

1. Place the almond milk & cocoa powder in a small saucepan & warm over a low/medium heat, stirring constantly.
2. Once warm, add the chocolate chips, continuously whisking until melted.
3. Add the vanilla extract, agave nectar & optional cinnamon, stir until fully combined & the chocolate mix is steaming.
4. Pour into your favourite mug, and serve. :)

To make this yummy 'not-as-naughty' treat extra indulgent, you can serve with vegan, gluten free marshmallows & topped with coconut cream.

Fudgey Chocolate Chocolate Banana Brownies

Because every now and then a girl just needs some chocolate, and what better way is there to indulge your sweet tooth than doing it healthily. So yummy, decadent & so chocolately it needed to be said twice :)

Ingredients

• 1 cup banana
• 2/3 cup unsweetened apple sauce
• 2/3 cup medjool dates
• 2 tablespoons almond butter
• 1 cup agave nectar
• 1/2 cup brown rice flour
• 1/2 cup almond meal/flour
• 2 teaspoons gluten free vanilla extract
• 1/2 cup raw cocoa powder
• 1 teaspoon xanthan gum
• 1 teaspoon gluten free baking soda
• 1/4 teaspoon sea salt
• 3/4 cup vegan chocolate chips
• 3/4 cup vegan chocolate chips

Directions

1. Preheat the oven to 350 degrees, lightly grease a square or rectangular baking pan. I used Earth Balance Spread.
2. Mash the banana, set aside. Pulse the dates in a food processor a couple of times (or chop very finely), and set aside.
3. Sift the flour, almond meal, cocoa powder, baking soda, xanthan gum & salt together in a large mixing bowl.
4. Melt 1 of the 3/4 cups vegan chocolate chips in a heatproof bowl over a pan of boiling water. Add the agave nectar & vanilla extract, stir until fully combined.
5. Pour the melted chocolate mixture over the flour, & thoroughly mix it in.
6. In a different bowl stir the mashed banana, almond butter and processed dates into the apple sauce. Fold this mixture into the brownie batter.
7. Fold in the second 3/4 cup vegan chocolate chips through the brownie batter.
8. Spoon the brownie batter into the greased baking pan, and spread evenly.
9. Bake for about 35-40 minutes in the oven, turning them round half way through. The brownies are ready when a skewer dipped into the centre of the brownie mix comes out clean.
10. Let them cool at room temperature for a while then enjoy! :)

Coconut Ice-Cream

If like me you have a huge sweet tooth (& a bit of a thing for desserts) this ice-cream recipe is for you. It is so simple to make. It's also a way for you to indulge healthily, so you don't need to feel guilty either! I use agave nectar too, as I try to avoid sugar. One downside to this recipe is that you do need an ice-cream maker, but you can pick them up really inexpensively now. Plus, you will love this recipe so much, you will definitely want to make it again and again. It's perfect for a treat snuggled up on the sofa watching a film. It's a bowl of love and yumminess!

Ingredients

• 1 can coconut milk (it's best to avoid lite varieties as this makes the consistency too solid)
• 1/2 cup dessicated coconut
• 1/4 cup agave nectar
• 'goodness' sprinkles of your choice, examples i've used- vegan chocolate chips, fresh bluberries, or cacao nibs

Directions

1. Soak the coconut in the coconut milk for a few minutes in a bowl.
2. Add the agave nectar to it.
3. Take the freezer bowl out of the freezer & assemble and turn on the ice cream maker.
4. Pour in the coconut milk mixture.
5. Now you just have to sit back and let the ice cream maker do it's thing! It's that simple!!!

You can either eat it as soon as it's ready, when it resembles a softer 'frozen yoghurt' style texture, or you can transfer it to a different container and let it harden in the freezer for a while. Make sure you let it thaw for a few minutes before you eat it though.

Then all you need to do is sprinkle on your 'goodies' and serve! And there you have it yummy (&healthy) homemade gluten-free vegan ice cream, and cheaper than a tub from the market too.

I've also made this recipe with fresh mango. Which was a super delicious and refreshing alternative. If you want to give it a try as well, all you need to do is take one mango, puree half of it, & add it to the ice cream maker straight after the coconut mix. Then while it's freezing, cube the other half of the mango and add it in about 2 minutes before it's ready, and it's done. Simple!