The Simple Vegan

Ice Cream Shoppe Pie

This is an old Thanksgiving tradition in my family. We haven’t had this pie in about 6 years because we all vegan and hadn’t gotten around to veganizing it. This year I decided it was about time we had it again. To my surprise, it came out perfectly, just as I remember it. I know Thanksgiving is over, but you should try this for your next holiday get together.

• 1 graham cracker crust (I buy the pre-made one from Wegmans)

• 1/4 c chocolate chips
• 1 T almond milk

• 1 package cook-n-serve vanilla pudding mix
• 2 cups almond milk
• 1 package mimic-cream whipping cream (or any vegan whipped cream - not the spray stuff though)
• 6 vegan candy bars (frozen) - I used Go Max Buccaneers

Mix the chocolate chips and 1 T of almond milk in a small microwave safe bowl. Microwave for 30 seconds and stir really well until the chocolate chips are all melted.  Use a pastry brush if you have one, otherwise use the back of a spoon, to spread the melted chocolate on the graham cracker crust.  Save some chocolate to drizzle on the top of the pie.  Put the crust in the refrigerator so the chocolate hardens up.  

In a small sauce pan, whisk together the vanilla pudding mix and the 2 cups of almond milk.  Bring the mixture to a boil and reduce to a simmer for about 5 minutes, until the pudding is thickened.  Remove from heat and let cool for about 10 minutes at room temperature and then put in the refrigerator to continue to cool.  

Using an electric mixture prepare your whipped cream.  The mimic-cream product directions are to empty the carton containers into a bowl and whip until the desired texture is achieved. I found it to take about 7 minutes on high.  It’s still a little thicker than cool whip, but it tastes just like it.  

The final step before assembly is to crush up the frozen candy bars.  I used my food processor, but the caramel made it a little tricky. You can try putting them in a ziplock bag and using a hammer to crush them.  I found that I had to pick out the small pieces and then pulse again and repeat a few times until i could get all the candy bars small enough.  

Now for assembly:  Fold together the pudding and an equal amount of whipped cream (I had some extra whipped cream) and 3/4 of the crushed candy bars.  Pour this mixture into the prepared crust and top with the rest of the candy bar pieces.  Drizzle the top with the rest of the chocolate. You may have to melt your chocolate again, so just microwave for another 30 seconds and stir really well.  

Put the covered pie in the freezer and let it sit for about 6 hours until you serve it.  This will allow it to have a frozen ice cream like texture.  

Yield: 6-8 slices Prep Time: about an hour from start to finish, plus at least 6 hours of freezer time. 

Pumpkin Bars

I finally got internet hooked up today after the 3rd appointment and about 6 hours of phone calls over the last week. Needless to say I’m excited to finally be able to post! These pumpkin bars have a graham cracker crust and a cake-like pumpkin topping. 

Pumpkin Cake:

• 1/3 c vegan yogurt (I used vanilla almond yogurt)
• 3/4 c sugar
• 1 c pumpkin puree
• 1/3 c canola oil 
• 1 t vanilla extract 
• 1 c flour
• 1 t baking powder
• 1/2 t baking soda
• 1 t cinnamon
• 1/2 t nutmeg
• 1/4 t salt 

Graham Cracker Crust:

•  1 package graham crackers (1/3 of an entire box)
• 4 T melted margarine
• 2 T sugar
• pinch of salt 

Preheat oven to 350F.

Crumble up a the graham crackers and add to a food processor along with the sugar and salt.  Pour the margarine in while the food processor is on.  Once the mixture seems to come together and the margarine is evenly distributed transfer it to a greased 9x9 pan.  Press the graham cracker mixture into the pan so that it’s even.  Bake for 10 minutes.  

While the crust is baking, make the pumpkin batter. Using an electric mixer combine the yogurt, sugar, pumpkin puree, vanilla extract and oil. In a separate bowl whisk the flour, baking powder, baking soda, spices and salt. 

Let the crust cool and pour the batter over the crust.  Spread it evenly and bake for 35 minutes.  

Chocolate Coconut Cake

So I officially suck at Vegan MoFo this year. I just moved into a new apartment and I don’t have internet yet and I’m working like a mad woman and I’m just full of excuses. I am spending the day baking 150 cupcakes and a wedding cake for a wedding next weekend and I just don’t have the time to be creative today. SO-here is a cake. A delicious chocolate cake with creamy coconut filling. It’s not festive but you can’t eat pumpkin everyday…

For the cake: 

• 3 cups flour
• 1 1/2 c sugar
• 1 t salt
• 2 t baking soda
• 1/2 c cocoa powder
• 1 T vanilla extract
• 2/3 c canola oil
• 2 c cold water
• 2 T white vinegar

Preheat oven to 350F. Line and grease two 8 inch round cake tins.

Mix the flour, sugar, salt, baking soda, and cocoa powder.  Create a well (push all the dry ingredients against the sides of the bowl so there is a small hole in the bowl) and add the vanilla, oil, and water.  Mix until just combined.  Stir in the vinegar and pour into prepared cake tins.  Bake for 30 minutes, or until a knife or toothpick inserted into the cake comes out clean.  Allow to cool completely.

For the frosting:

• 1/4 c margarine
• 1/4 c shortening
• 1/3 c cocoa powder
• 2 1/2 c confectioner’s sugar
• 1 t vanilla
• 1 T nondairy milk

Beat the margarine and shortening until completely combined.  Add the cocoa powder and beat until mixed.  Add the sugar in 1/2 cup batches.  Beat for 3 minutes.  Add the vanilla and the milk and beat for 5-7 minutes or until the frosting is light and fluffy.  Add more sugar if the frosting is really dense.  

For the coconut cream: 

• 1 aseptic package of silken tofu
• 1 c coconut milk
• 3/4 c flaked or shredded coconut
• 1/3 c sugar
• 4 T cornstarch
• 1/4 t salt
• 1 t vanilla extract 

Combine all ingredients in a food processor or blender until smooth. Transfer to a small saucepan.  Cook on medium heat until the mixture starts to boil. Reduce to simmer 5-7 minutes until the mixture thickens. Remove from heat and allow mixture to cool. Stir occasionally. 

Assembly: 

Using a pastry bag pipe frosting around the top edge of one layer of cake.  Fill the inside of the ring with about half of the coconut cream mixture.  Top with the second layer of cake.  Frost the sides of the cake with the chocolate buttercream and pipe a ring around the top edge of the second layer. Fill in the ring with the remaining coconut cream.  Toast about 1/2 cup of coconut so that it’s golden brown and sprinkle it on top of the cake as pictured above.  Keep the cake refrigerated.  Serves 12-15. 

Pumpkin Orange Spice Cupcakes with Vanilla Bean Cream Cheese Icing and Candied Orange Peels

Like most foodies, I have an affinity for Food Network.  I know I can’t eat 95% of what they are making, but I really have learned a lot from all of the hours I’ve logged watching it. I think it’s really about watching people who respect food and have a passion for what they do create some really amazing stuff (i.e. Iron Chef).  Every time I watch Cupcake Wars I am inspired to whip up a batch of fancy cupcakes.  This is partially due to the disappointment I feel after every episode, I feel like I could do it so much better (probably not in reality), and partially due to my love of cupcakes. I decided to share the success of my Cupcake Wars “vintage meets modern” self challenge with you - everyone deserves a slice of this cake. 

For the cake:

• 1 (semi-heaping) cup canned pumpkin (NOT pumpkin pie filling)
• 3/4 c sugar
• 1/4 c almond milk
• 1/3 c canola oil
• 1 t vanilla
• zest of one orange
• 1 1/4 c flour
• 1/2 t baking powder
• 1/2 t baking soda
• 1/2 t cinnamon
• 1/4 t ground cloves
• 1/4 t ground nutmeg
• 1/4 t ground ginger
• 1/4 t salt

Whisk the pumpkin, sugar, milk, oil, vanilla and zest together in a large bowl.  In a separate bowl, “sift” (whisk) together the flour, baking powder, baking soda, spices and salt. Add the dry ingredients to the wet ingredients in 2 or 3 batches. Mix batter.  Pour 1/4 c of batter into a lined cupcake tin.  Bake for 25 minutes.  

For the icing: 

• 1/2 c margarine (I use Earth Balance)
• 1/2 c vegan cream cheese (I use Tofutti)
• 3 1/2 to 4 c confectioner’s sugar (about 1 small/regular sized bag - ssh don’t tell but I never measure powdered sugar)
• 1 vanilla bean, sliced in half and scraped 

Beat the margarine and cream cheese together until well combined. Add the sugar about 1 cup at a time and mix after each addition until just combined.  Add the inside of the vanilla bean with the last batch of sugar and beat for about 5 minutes.  Cover with a damp towel until ready to frost onto cupcakes. 

For the orange peel: 

• 1 orange
• 1/4 c water
• 1/4 c sugar

Cut the orange peel into strips using a microplane or a knife. Add to a small saucepan with the water and sugar.  Allow to simmer for 10-15 minutes so that the consistency becomes syrupy and there is a strong orange aroma.  

Assembly: 

Pipe or frost the cream cheese frosting onto a cooled cupcake, sprinkle with cinnamon and top with a few pieces of orange peel! Then eat them!