Tag Archives: vegan

Dairy Free Pumpkin Pie Fudge & a Kitchen Aide Mixer Giveaway!

Dairy Free Pumpkin Pie Fudge at This Mama Cooks! On a Diet - thismamacooks.com

giveaway-buttomI love this time of year because I can indulge in all things pumpkin flavored. Unfortunately, so much of it from pumpkin pie to Starbuck’s pumpkin lattes are milked based. Sure I can order my lattes with soy milk and make my pumpkin pies with tofu, but it’s hard to find a dairy free version of one of my favorite desserts – pumpkin pie fudge.

I love fudge, but it’s usually made with sweetened condensed milk, which gives me a horrible tummy ache. (That’s why I can’t have key lime pie and made my Key Lime Mousse with tofu.) Instead of sweetened condensed milk, I used coconut butter. (That’s BUTTER not coconut milk or cream.) You can find coconut butter in the healthy food section of your grocery store next to the nut butters.

I also wanted to make this a reduced sugar fudge. Now that we’re approaching Halloween, our kids are going to be eating sugar and candy all the time. My husband already came home with a couple of bags of Heath Bars from CVS just the other day. Luckily, they’re not my favorite so I wasn’t tempted!

So I sweetened the Dairy Free Pumpkin Pie Fudge with Monk Fruit In The Raw, one of my favorite no calorie sweeteners. I also used monk fruit in the cinnamon sugar that decorated the Dairy Free Pumpkin Pie Fudge with and rolled the fudge balls in. Monk fruit is wonderful to cook with like in my recipe for reduced sugar Ginger & Spice Fig Jam. Dairy Free Pumpkin Pie Fudge Mini Pies at This Mama Cooks! On a Diet - thismamacooks.com

In addition, the Dairy Free Pumpkin Pie Fudge has to have a sugary syrup of some kind or the fudge would would be too dry and fall apart. I used sorghum syrup, which is very popular in the South (I first tried sorghum at Dollywood in Tennessee). It’s now being used by home brewers as well as commercial brewers to make gluten free beer, too! If you are interested in using sorghum syrup, you can find it at beer brewing stores or online.

You could use honey, agave nectar, or real maple syrup instead and adjust the monk fruit to taste, since I’ve found that all of these syrups are sweeter than sorghum. Sorghum has a mild sweetness that reminds  me of brown rice syrup.

Results wise, the Dairy Free Pumpkin Pie Fudge was subtle and not super sweet – just like pumpkin pie! I think I preferred the fudge balls because they had more cinnamon sugar, which really complimented the fudge. While you’re cooking up a batch, feel free to add more spices and monk fruit to suit your personal taste.

Dairy Free Pumpkin Pie Fudge at This Mama Cooks! On a Diet - thismamacooks.com

Dairy Free Pumpkin Pie Fudge

Inspired by the Coconut Mama’s Pumpkin Fudge

Ingredients

For fudge:

  • 2 cups coconut butter
  • 1 (15 ounce) can pumpkin puree
  • 2/3 cup sorghum syrup
  • 1 teaspoon pure vanilla
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 4 tablespoons Monk Fruit In The Raw

For cinnamon sugar:

  • 1/4 cup Monk Fruit In The Raw
  • 2 tablespoons ground cinnamon

Directions

For fudge:

  1. In a medium saucepan on low heat, warm coconut butter until melted.
  2. Place heat on lowest setting. Fold in pumpkin puree, sorghum, spices, salt and monk fruit until thoroughly combined.
  3. Remove from heat.

For cinnamon sugar:

  1. Combine monk fruit and ground cinnamon and place in a pie plate for rolling.

To make Dairy Free Pumpkin Pie Fudge Balls:

  1. Using a small cookie scoop, measure out 2 teaspoons of fudge batter.
  2. Dump fudge on to plate of cinnamon sugar and roll around until covered.
  3. Pick up ball and roll on palm of your hand until you have a nicely shaped ball. (Note: if fudge batter is too sticky to handle, you may want to place it in the refrigerator to firm up a bit.)
  4. Place fudge balls on a dish or tray, slightly apart, and put in the refrigerator to harden up for a few hours. Store balls in a covered container in the refrigerator.

To make Dairy Free Pumpkin Pie Fudge Mini Pies:

  1. Using a small cookie scoop, place 2 scoops into a silicon baking cup.
  2. Holding the baking cup in the palm of your non-dominant hand, press fudge down with your fingers until flat.
  3. Then press at the outer sides of the baking cup, so the sides of fudge are now straight up and not touching the insides of the baking cup. That way when you flip the cup over on to a tray, the mini pies will fall right out.
  4. Sprinkle the top of the fudge mini pies with cinnamon sugar.
  5. Flip the mini pie on to a tray or plate. Sprinkle the bottom with more cinnamon.
  6. Place mini pies slightly apart on a tray or plate and place in the refrigerator to harden up for a few hours. Store fudge in a covered container in the refrigerator until it’s time to eat.
Prep Time: 1 Hour
Cook Time: 10 Minutes
Total Time: 1 Hour 10 Minutes
Servings: Makes approximately 38 mini pies or 76 fudge balls
  • Serving size: 1 mini pie or 2 fudge balls

Win a KitchenAid Mixer!Win a Kitchen Aide Mixer or Nija 3-in-1 Cooking System at This Mama Cooks! On a Diet - thismamacooks.com

My fellow bloggers and I are giving away a KitchenAid Artisan Series 5-Quart Mixer valued at $350!!! Already have one? The holidays are just around the corner, so why not win it for a friend or relative?

The giveaway goes from October 1st to October 30th. Enter below!

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Cookbook Week cont’d: Teen Cuisine New Vegetarian and a #MeatlessMonday recipe for Bite-Me Chili

Cookbook Week cont’d: Teen Cuisine New Vegetarian So much for Cookbook Week being only one week. Between Spring Break and more cookbooks arriving at my door, I didn’t have a chance to get to more than last week’s Food: Vegetarian Home Cooking and  Homemade with Love reviews. My apologies!

Let’s start this week off with a cookbook that was sent for me to review that’s perfect for all of you with vegetarian teens or kids who want the family to participate more in Meatless Monday. It’s Teen Cuisine: New Vegetarian, a finalist for the 2013 International Association of Culinary Professionals Cookbook Award in the Children’s, Youth and Family category.

Teen Cuisine: New Vegetarian features 50 delicious recipes arranged into chapters such as “Smart Starts,” “Party Hearty,” “Bowl Me Over” and “Just Desserts.” There’s even a special sushi section along with an “And On the Side” chapter on pickles, relish and other homemade condiments. The recipe format is perfect for those new to the kitchen, since each recipe features step-by-step instructions in a On Your Mark, Get Set, and Cook! format. Each recipe also features helpful tips and gorgeous photographs. This would be a wonderful cookbook to give someone as a high school graduation gift or as a way to keep them busy in the kitchen during summer break.

Here’s a sample of one of the recipes from Teen Cuisine: New Vegetarian. I’ve included the original formatting so you can see how recipes are laid out.

A #MeatlessMonday recipe for Bite-Me Chili from Teen Cuisine New Vegetarian

Bite-Me Chili

Vegetarian or Vegan

A bowl of chili is a thing of beauty. So what’s wrong with a triple dose of heat in your chili? This recipe combines three types of chilies into one big bite of zippy flavor and satisfying chili goodness. Read the chef’s tip below to find out how to adjust the heat level.

Serves 4

  • 1 pound tempeh, any flavor
  • 1 medium-size white onion
  • 5 to 6 sprigs flat-leaf parsley
  • 5 to 6 sprigs cilantro
  • 2 cloves garlic
  • 1 to 2 jalapeno or Serrano chilies
  • 1 to 3 dried Ancho, negro, or Pasilla chilies, depending on taste
  • 1 14.5-ounce can fire-roasted or regular chopped tomatoes
  • 1 10-ounce can Ro*Tel brand diced
  • tomatoes and green chilies
  • 1 15.5-ounce can red pinto, great Northern, or black beans
  • 3 tablespoons extra-virgin olive or safflower oil
  • 1 4-ounce can chopped mild, medium, or hot green chilies
  • 1 tablespoon chili powder
  • 1 teaspoon smoked or regular paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup water, plus more as needed

Chili Fixings

  • Chopped scallions
  • Chopped white or red onions
  • Cheddar cheese or vegan cheddar, grated
  • Monterey Jack or vegan Jack cheese, grated
  • Sour cream or vegan sour cream
  • Plain whole-milk yogurt or soy yogurt

On your mark . . .

  • Cut the tempeh into medium-size pieces and put into a 2-quart saucepan. Cover with cold water and bring to a boil over medium heat. Reduce the heat to low and simmer for 20 minutes. Drain in a colander and set aside.
  • Peel the onion, chop into medium dice, measure out 1 cup, and set aside.
  • Wash the parsley and cilantro, shake off any excess water, and dry by rolling in paper towels. Remove the leaves and discard the stems. Coarsely chop the parsley and cilantro together and set aside.
  • Slightly crush the garlic by laying the flat side of a chef’s knife on the clove and pressing firmly to break open the skin. Remove the skin, cut off the root end, and discard. Coarsely chop the garlic and set aside.
  • Slip on a pair of latex kitchen gloves. Remove the stem from the fresh chilies and cut in half lengthwise. Rinse under cold water and scrape out the seeds with the tip of a spoon. If you like the chili a bit hotter, leave in the seeds. Chop into small pieces and set aside. Rinse, dry, and remove the gloves.

Get set . . .

  • Break the stem from the dried chilies and discard. Shake out any seeds, tear the chilies into small pieces, and place in a bowl. Add 1/2 cup hot water and set aside to soften. Wash your hands.
  • Combine the tomatoes, including the liquid, and the tomato-and-green chili combination. Measure out 3 cups and set aside.
  • Drain the canned beans in a hand strainer or colander. Rinse under cold water and set aside to drain.
  • Coarsely chop the tempeh and set aside.

Cook!

  • Drain the dried chilies in a hand strainer or colander and pat dry.
  • Heat the oil in a 4- to 6-quart pot (with lid) over medium-high heat until hot but not smoking.
  • Add the onion and dried chilies and sauté for 4 to 5 minutes, until the onion is soft and translucent.
  • Add the garlic, tempeh, canned green chilies, chopped fresh chilies, chili powder, paprika, salt, cayenne pepper, if using, and the chopped parsley and cilantro. Cook for 5 minutes, stirring frequently to prevent sticking, until the tempeh has browned.
  • Add the 3 cups tomato mixture, beans, and water. Bring to a boil, decrease the heat to low, and simmer for 45 minutes with the lid slightly ajar.
  • Stir occasionally to prevent sticking. Add water if the chili becomes too thick, but avoid making it soupy. Taste the chili and correct the seasoning.
  • Serve hot, passing the scallions, onions, grated cheeses, sour cream, and yogurt on the side.

Chef’s Tip

  • If you like your chili very hot, use the full amount of cayenne pepper listed. You can reduce the heat to a less fiery level by omitting it altogether.

Pictures and recipes used with permission.

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