Tag Archives: Egg-free

Brown Rice Krispies Treats

19 Dec

This is my Xmas present to all my vegetarian friends.

I’ve always been a fan of Rice Krispies Treats but they’re made with marshmallows, which are made with egg whites. This version is a mixture of a bunch of recipes I found on the Internet. And I even made a few adaptations of my own.

I hope you and the rest of my friends enjoy it as much as I enjoyed making them.

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BROWN RICE KRISPIES TREATS

1 cup light corn syrup with brown sugar (Karo brand)
1 cup almond butter
1/2 cup brown sugar
6 cups brown puffed rice krispies
1 cup carob chips
  1. In a large saucepan over medium heat, mix together the sugar, corn syrup and almond butter until their all pretty warm, mixed together and syrupy.
  2. Remove from heat and pour in the puffed rice cereal. Stir well until all the cereal is covered in the sticky mixture. This is where going to the gym will some in handy…
  3. After all the mixture is combined, stir in the carob chips. They’ll melt a bit, but that’s part of the charm, in my humble opinion.
  4. Pour mixture into a greased 9 x 13 glass dish. I greased using my Canola Oil Spray.
  5. Spray your hands with the Canola Oil Spray too and press flat.
  6. Let cool for 1 hour before cutting into squares. Don’t put in the refrigerator, it gets rock hard there. I had a tough time cutting it.

Makes 18 nicely sized squares.

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Coquito – The Perfect Holiday Drink

14 Dec

Coquito is the Puerto Rican ultimate holiday drink.

It’s served in a small glass, like a shot glass or jigger, but it’s sipped slowly. It’s never meant to be a shot. This is the Puerto Rican version of an eggnog. There are many versions out there – with raw eggs, with rum, with “cañita rum”, however, my version is the Vegetarian way – the spice and warmth comes from the ginger, anise seeds, star anise and cinnamon. The only way to know this does not contain alcohol is because you’ll not get drunk… because it still has a nice kick. And the nice thing, you don’t need to do a kiddie version.

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COQUITO

1 can condensed milk
1 carton evaporated milk
1 can coconut milk
3 cups of water
4 inch piece of fresh ginger
5 sticks of cinnamon
4 tablespoons anise seeds
4 tablespoons star anise
2 tablespoons whole cloves
2 tablespoons ground nutmeg
1 vanilla pod
1/2 teaspoon vanilla powder or alcohol-free vanilla extract
ground cinnamon to taste

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  1. In a medium saucepan create a “spiced tea” – pour the 3 cups of water, ginger, cinnamon sticks, anise seeds, star anise, nutmeg and cloves. Scrape the seeds inside the vanilla pod and add to “tea water”. Throw in the vanilla pod too.

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  3. Steep for about 15-20 minutes to create a strong spiced tea. This will give the coquito most of its spiciness. Let cool a bit.
  4. In a blender, mix together all the milks with 2 “cans-worth” of the “spiced tea” and the vanilla powder.
  5. Pour into a clean bottle and chill in the refrigerator.
  6. Serve chilled in small shot glasses.  Sprinkle with ground cinnamon.

Salud, Dinero y Amor!!!!!

I try to avoid buying anything canned, but unfortunately condensed milk is something that ONLY comes in a can. The same happens with coconut milk. If you can make your own coconut milk, I highly recommend it. But, I am a working vegetarian woman and I do not have the time to do it.

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Sweet Potato Flan

26 Nov

This is a recipe to dissipate any myths that good desserts can only be made with eggs.  This is an egg-less flan full of flavor and smooth texture.

 I use the sweet potato with an orange-colored flesh, which are also called yams.  In Spanish, or at least in Puerto Rico, we call these “batata mameya”.  I included some pictures for reassurance.  These, I find, are tad less sweet than the white sweet potato. 

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SWEET POTATO FLAN

1 medium sweet potato, baked – about 1 cup of baked flesh
1 carton evaporated milk
1 can condensed milk
1 pack of cream cheese – you can use 1/3 less fat version
2 tablespoons vanilla extract or vanilla powder
3 tablespoons cornstarch
strip of lemon rind or grated lemon zest
3/4 cup brown sugar – for caramel
  1. Bake the sweet potato in a 400 degree oven for 30-45 minutes.  I encourage you to do this ahead of time.  Just cut the ends of the potato, pierce it with a fork all around and bake.
  2. After baking, remove the flesh from the skin and mash it well with a fork.
  3. Reduce oven heat to 350 degrees. 
  4. Place brown sugar in a small saucepan over medium heat.  Mix a bit of water and  carmelize about 10 -12 minutes.
  5. Meanwhile, mix in a blender or food processor the baked sweet potato flesh, milks, cream cheese, vanilla and cornstarch.  You’ll also mix in the grated lemon zest, if using.  If using a piece of lemon rind, don’t put it in yet.  If you feel the blender is too full, just mix the milks first.  Take some out, blend the sweet potato with the remaining milks and then put it all together.  It will fit.
  6. Drizzle the caramel in a glass dish and twirl making sure you cover the whole bottom of the dish with caramel.  Careful if using a metal baking dish… the caramel is hot and heats the metal FAST.
  7. Pour flan mixture on top of the caramel.
  8. Drop in the piece of lemon peel.
  9. Place baking dish in a water bath. 
  10. Bake in oven for 45 minutes to 1 hour.  You’ll know it’s done when the top is browned and a knife or wooden skewer comes out clean.
  11. Take out of the water bath and chill in the refrigerator for about 2 hours.
  12. When ready to serve… Release over a dish  so the caramel side is on top.

If you rather make a traditional vanilla flan, just omit the sweet potato and only use 2 1/2 tablespoons of cornstarch.

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Romaine Salad with Citrus Ceasar Dressing

17 Nov

This is a great recipe for a very tasting dressing.  The dressing is an adaptation from a Bobby Flay recipe.  This yields a nice amount of dressing.  I choose to toss the salads individually and save any left-over dressing.  I make the croutons from scratch because I have not been able to find whole wheat croutons yet.

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Romaine Salad with Citrus Ceasar Dressing

1 -2 Romaine lettuce hearts
Whole Wheat croutons – recipe follows
Citrus Ceasar Dressing:
1/4 cup of orange juice with the juice of 1/2 a lemon
4 cloves of roasted garlic
1 tablespoon Dijon mustard
1 tablespoon egg-free mayonnaise
1 tablespoon white balsamic vinegar
1/2 cup olive oil
1/4 cup grated Parmesan cheese
Salt and Pepper to taste
  1. Place the orange/lemon juice mixture, garlic, mustard, mayo, vinegar, salt and pepper in a food processor.  Blend until smooth.  With the motor running, slowly add the olive oil and blend until emulsified.  Add the Parmesan and pulse a few times until incorporated.
  2. Wash the Romaine lettuce and cut into slices.
  3. Place in a mixing bowl, toss with dressing, croutons and additional Parmesan cheese.  Shaved or Shredded Parmesan looks really good here.

Whole-Wheat Croutons

  1. Cut a whole wheat bagguette in squares.
  2. Drizzle with olive oil and sprinkle with salt and pepper.
  3. Toast in a 350 degree oven until crispy and golden, for about 15 min.
  4. While still warm, toss with parsley flakes.

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