Honey & Basil Strawberries with Lemony Vegan Ricotta & Simple Vegan Mock Ricotta Recipe

                  

Bonjour my loverlies!

So, I was playing around with my vegan mock ricotta cheese recipe I made the other day and felt she needed perking up. 
I also decided to make a bit of extra effort in the food photography department to go along with the snazziness of this dessert.

It is not a mistake that Basil & strawberry are hanging out together. 
Yes, Basil is an herb that goes very well in savoury and in sweet applications. 
I know it sounds mad but trust me it's sooooooo good! 
You might be surprised to see how many culinary shows are doing this mix together. One of my favs is to pair them with avocado as a really palatte pleasing salad. 
That however, is another recipe for another day.

One of the coolest ways I have had this combo is a strawberry basil macaron from this wonderful place I adore. 
It's called Pâtisserie de Nancy on Monkland Avenue in NDG here in Montréal. 
I could not stand macarons until I tried one of theirs.
Oh! So divine!
 I adore the cherry one's best but the mojito, vanilla, along with the strawberry basil & the passion fruit are just as delightful!
If you're ever in town you must stop there, I had a lovely convo with Nancy about her marvellous macarons-say that 3 times fast! 
I explained how surprised I was because every time I had had macarons before they had been so cloyingly sweet that my teeth hurt and I ended up throwing them away. She explained that her husband is the pastry Chef & he hails from France, he makes them the way he learned & perfected the recipe there and now I get to indulge in them here! This is the shop and some pics of her confections that I came across.
                                   
                                   
I am so eager to go there and get some scrumptious treats!
So, I suppose people would like the recipe. 
You will need the Vegan Mock Ricotta recipe on the bottom, after the Honey & Basil recipe post to make this simple & smashing dessert. Scroll down & you will see her.

HONEY & BASIL STRAWBERRIES WITH LEMONY VEGAN RICOTTA:

Ingredients :
1 Cup Vegan Ricotta, chilled
Zest of 1 Lemon
2 Tbsp Organic honey(you may use Maple or Agave syrup to keep it vegan)
1 tsp Vanilla
4 Basil leaves sliced fine into a chiffonade
1 Cup Strawberries chopped small dice

Method:
-Chop strawberries, add Basil, vanilla, & honey. Stir gently & allow to macerate on the counter while prepping the vegan ricotta.
-Zest 1/2 the lemon into the ricotta, stir throughout.
-Serve by portioning out 1/4 cup of vegan ricotta into 4 pretty serving bowls.
-Evenly portion out the strawberry mixture.
-Zest a bit of lemon on top of the portions just before serving.
-Serve immediately.

                               

                               

                                

                                  

When I went raw vegan a ways back, I had tried a recipe from another blog and was happy with the texture but found the flavour was lacking. I am no longer able to be vegan thanks to my health issues but I still like to incorporate healthy foods and I find my numerous allergies, which include dairy, have left a sad cheesy void in my life. 
So, we improvise. No, it's not real ricotta cheese but it's a good compromise & works beautifully in uncooked applications.
It's not a cheap item to make, as Macadamia nuts & pine nuts are at the base of this recipe, however, I made an effort to keep it from being too cost prohibitive by using small amounts with great success. 
Real ricotta cheese was always a splurge item for special occasion recipes anyways, in my home at least. 
It's so easy peasy & looks lovely when served, you will impress any vegetarians & non-vegetarians in your life.

MOCK VEGAN RICOTTA CHEESE:

Cost range: Medium - High
Prep time: 15 mins. (Does not include soaking nuts & chill time)
Difficulty: Super easy
Serves: 2-4 people
Freeze: Not recommended, keeps 3 days in fridge.

Ingredients:

3/4 Cup Raw macadamia nuts
2 Tbsp Raw pine nuts
*In separate bowls for each nut, soak by covering with filtered water for 2-3 hours & then rinse thoroughly before using.

2 Tbsp Lemon juice
2 Tbsp Extra virgin olive oil
1/2 tsp Pink sea salt
1/2 Tbsp nutritional yeast
1/2 Cup Filtered water

*The reason the nuts must be soaked & rinsed is to soften them & remove any enzyme inhibitors that are naturally occurring on the nuts.

Method:

In a blender, add all ingredients and blend until slightly grainy in consistency. Add a Tbsp of water or more as needed but not too much.
Place in bowl, cover & chill for minimum 4-6 hours. Overnight is fine.

This recipe can be used in the sweet application as in the recipe above or you can use it in a savoury application, as the picture below demonstrates.

                          
This last image is sliced Roma tomatoes with fresh basil leaves, mock ricotta nestled between, drizzled with olive oil, sprinkled with Crumesan, salt and pepper to taste. So pretty & yummy!

Remember to share with someone you love & leave your comments or questions below, I love to hear from you.

Take care, be well, love freely...

Chef Kiki

Gluten-free & Vegan Apple Fritters with Maple Glaze Dip

Good Morning Loverlies!

Am back from being majorly sick, lost my voice and everything! I think I did too much over the month of November and my immune system conked out. It side-lined me and I had to be focused on self-care, that means fewer blog posts but it’s the holidays and I wanted you to have a few tasty noms.
I made this fritter recipe after watching a show on donuts and was absolutely in need of something maple kissed, fried, and filled with tender apples. For years, every holiday season, my grandmama would make her special batch of old school donuts. Christmas just wasn’t the same without them.
I decided to make something that would recall memories with adding a twist. When cold weather sets in, apples picked in fall are usually in abundance at the grocery stores and markets. Late fall we grabbed some apple gems and have been able to keep them in good shape thanks to clutching. (That’s another post for homesteading, not today-fritters, focus people!)
We went out to the country and got some amazing apples, I discovered a new type called Wolf River and it is specifically grown to be used as a cooking apple. It is tart, sweet, not mealy, with a bit lower water content which made it perfect for this recipe. She’s quite a beauty, see below for yourself!

Don’t worry, you can use any Apple you like, usually I lean towards Granny Smiths without the peel, when I need a cooking apple. I like their tartness and that they stand up well to culinary applications.
This fritter is also vegan along with being gluten-free, I always do gf but my sons girlfriend eats vegan and I knew I could veganify this recipe quite easily so she could enjoy them too.
The house went bonkers for these marvellous pillows of sweet delight.

People kept going back for seconds and thirds. They particularly enjoyed the additional maple dip I put on the size which was just extra maple glaze I used on these golden cuties.

This would be a great Christmas morning treat with a lovely cup of tea, coffee or hot cocoa. I think a nice hot apple cider would go well with it too. Make these and serve them hot and fresh, as all donuts/fritters should be.

 This dough was light with a bit of goopiness, dotted with apples throughout, to make sure every bite would burst with apple sweet goodness!

 Little golden nugget of happiness getting dunked in sexy maple glaze. Le sigh...

The next pic is with powdered sugar, they were good both ways but I prefer the glaze. I feel these would also be good filled with salted caramel but will have to try it and get back to you.

Have fun trying this out, as always, when working with frying oil and food use extreme caution. No young one’s or pets under foot, do not get distracted by calls or social media, and keep a lid and baking soda close at hand in case of fire becoming an issue. NEVER use water near frying oil!
Without further ado, here’s the recipe you came for, have fun!

Gluten-free & Vegan Apple Fritters with Maple Glaze Dip

Ingredients for the Fritters:

2 Tbsp ground flax with 4 Tbsp water, mixed and set aside to allow to thicken up. (5mins)

3/4 Cup ap gf flour mix (2 Cups white rice flour, 1/2 Cup Brown rice flour, 2/3 Cup potato starch, 1/4 Cup tapioca starch)

1/4 C gf bobs red mill ap mix (not the 1 for 1) 

1/2 Cup brown rice flour

1/2 tsp xanthan gum

2 tsp baking powder

1/2 tsp salt

1/4 Cup maple sugar

1 tsp cinnamon

1/2 tsp pie spice mix

2 medium apples, peeled and chopped

1 Tbsp evoo

1 tsp vanilla 

2/3 Cup buttermilked almond milk (add 1 tsp lemon juice to milk and let sit 1 min, stir and good to go!)

1/2 cup unsweetened apple sauce

Ingredients for frying:

1/2 Cup Crisco shortening 

2-3 Cups Vegetable oil

For frying:

-A heavy bottomed pan that evenly distributes heat well, and that has medium height sides to contain the oil.

-Add 1/2 Cup of Crisco shortening to 2-3 cups of vegetable oil to your fry pan. If you have a deep fryer, by all means follow the instructions for set-up and use that baby!

ingredients for Maple Glaze Dip:

1 c icing sugar

5 Tbsp maple syrup

1 tsp vanilla

1 Tbsp vegan margarine

1/4 cup almond milk

Good pinch pink salt

Method:

Maple Glaze:

-Make glaze first, in a bowl, whisk all ingredients and keep to the side. You will need to double this batch if you’re serving more than 2 people. As this glaze is also used for dipping, you can keep some aside or do what I do, glaze your fritters and then put the leftover in a mini bowl-you can strain it before you serve it in the bowl but I was eating these on a rainy Sunday and did not care. 

Apple Fritters:

-Prepare a large cookie sheet with a double layer of paper towels, keep aside.

-Add wet ingredients together except the apple sauce and apples, keep those for the end

-Add dry together in a separate bowl

-Add wet mixture with the apple sauce (do NOT add chopped apples yet) to dry mixture, stir until combined. Your mixture should be moist and tacky. 

-Add apples into the mix and stir through.

*Before I fry anything I always keep the lid that fits the pan I am using and a container of baking soda without the lid on on it (baking soda lid) close to where I am frying. The reason I do this is that if any oil goes on the burner or a fire breaks out somehow, I don’t panic as I am at the ready with baking soda at hand to be thrown on the flames and douse them quickly. Water is not what we use on oil flames, as oil and water don’t mix, you could be creating a worse problem for yourself. Baking soda and a lid smother flames best and keep you safe.* Alternatively a small fire extinguisher is good too.

-Heat up oil and crisco until reaches 350 degrees, USE A THERMOMETER! 

-Fry by dropping by the scoopful into the hot oil, carefully! I place 6-7 at a time in the hot oil and am careful not to crowd them. 

-Fry on each side until a rich golden brown, about 2-3 mins, I flip them with chop sticks. 

-Remove thé hot fritters to the paper towel lined tray to allow to drain and cool slightly, using a slotted metal spoon or a spider basket if you have one, I use the chopsticks but am really comfortable with them. 

-As you finish dropping the next batch of fritters in the hot oil, you can begin to glaze the fritters you finished frying and allowed to drain on the paper towels. Be careful to keep an eye on the fritters that are frying. If you cannot do both, finish frying then dip the still warm fritters before you fry the next batch or wait until they are all fried and then dip in the glaze. Do what works for you.

Alternatively, you could cover the fritters in powdered sugar you sifted before coating the still warm fritters. It’s important that the fritters are warm as it helps the glaze or icing sugar to coat and stick.

I serve the fritters on a plate and a keep a little bowl of the leftover glaze on the side for people to have as extra to dip in. 

Makes about 24-28 depending on the size of you fritters.

Serve these with a lovely cup of tea and fritters piles up on a plate with that yummy maple glaze extra on the side to dip those bad boys into.

I hope you and yours will enjoy these as much as we did. Let me know in the comments down below how it turned out for you.

Happy Holidays and God bless!

Take care, be well, love freely,

Chef Kiki

Nite Markt in Griffintown December 1, 2019.

 

Hey beautiful people!

Just wanted to give an update as to where Bien Confit! Sans Gluten Free is gonna be this Sunday.

Yup, I am dipping my toes back in the markets and am so excited about this one up and coming on December 1st at Hotel Alt in Griffintown Montreal!

There’s gonna be loads on offer, great music, drinks, loads of local talent showcasing our wares, and I will be having tasters and wonderful delights for the taste buds to discover. Get a leg up on holiday shopping, there’s awesome stuff to get your hands on that your friends and family will really enjoy.

Please help support local and small business, we love meeting new people and look forward to seeing your lovely faces!

Come down and see us, we are there between 8pm & midnight-yeah how cool is that?!?! A night market for the holidays. Yipeeeee!

Gluten-free & Vegan Maple Date Squares

Salut world!

It's Friday & your Gurl is back with this delightful and super easy, vegan, and gluten-free, Maple Date Square recipe.
I secretely wanted to make giant cake after seeing the below meme but decided that a small batch of date squares would suffice.
                        
I go through phases with date squares; like, gimme gimme and then, no touchie for a long while.
I first fell for date squares when this place called Commensal used to make them. They were an amazing vegetarian resto back in the day which sadly went the way of the dino. I liked their squares cuz they were oatty, not-too-sweet, and rich, buttery, goodness.
Sadly, they had gluten and I stopped indulging long before Commensal restos closed.
At the time gluten-free was basically new and unheard of, many people thought I was being over the top with my allergies and my health.
Ha! If they could see things now.
                                    

                                            

I woke up a few weeks ago and said, "Today is a date square day!"
And so, this recipe was born.
I think you will truly like the ease of it and I kept it small so you could have a little treat for that vegan/gluten-free guest, you will be seeing more of.
Seriously though, you can make them just for you and freeze what remains. Mine lasted a good month in our chest freezer, and sharing yummy noms is always appreciated.
Have fun making them and by all means, get the little one's involved!

Maple Date Squares for 1-2 people:

Base:

1/2 cup quick oats ground to slightly coarse flour

1/4 Cup ground almond flour

2 Tbsp of 1 flax egg (1tbsp flax with 3 Tbsp water)

1 Tbsp coconut sugar

2 Tbsp ground pecans

1/4 cup ground tiger nuts

1 /4 tsp bs

Pinch pink salt

1 Tbsp earth balance soy free

1 Tbsp organic coconut oil 

Pinch cinnamon 

For topping:

Reserve 3 Tbsp flour mix from base dry mixture before adding fats and flax egg

1/4 cup oats

1/4 cup ground walnuts

1 Tbsp coconut sugar

1 Tbsp ground pecan

1 Tbsp ground tiger nuts

1 Tbsp coconut flour

1 1/2 Tbsp earth balance 

I like a lot of crumble topping, you can sprinkle less of the completed mixture if you prefer a thinner crumble. Keep the leftover for putting on yogurt of choice. 

For filling:

6 medjool dates soaked pits removed

3 Tbsp maple syrup

1 tsp Vanilla

1 Tbsp flax egg that remains 

Pinch sea salt

1/3 cup oat milk unsweetened 

Blend all in mixer until almost smooth, I keep a few small chunks but not big one’s.

Method:

Preheat oven to 325 degrees

-Combine base mix ingredients remembering to reserve 3 Tbsp for crumble topping, press into loaf pan.

-Prep topping mix and reserve.

-Prep filling mix by blending filling ingredients in a processor.

-Smooth our date layer over base

-Crumble mixture on top (Do Not Press Down!) 

-Bake in a loaf pan for 12 minutes then turn 1/2 way and bake for another 6-10 minutes until a golden brown.

-Allow to cool completely before cutting into squares. 

(I like to chill mine as I prefer them cold but do what works for you.)

-Store in an airtight container overnight on counter or up to a week in the fridge. 

                                      

                                     

               My last bite that I scarfed down with a lovely glass of cold, unsweetened almond milk!

Let me know how this recipe turned out for you or if you have any questions, leave them in the comments down below.

Take care, be well, love freely...

Chef Kiki

Upcoming Christmas Joy Posts to Get Ready & Excited for the Holiday’s!

(cute cake from one bite vegan blog)

Helloodles my lovelies,

It's Friday and I am hearing hard winter winds outside my window as I scroll cute holiday cakes on Pinterest, like the one above. Inspiration hit and I felt to get my holiday fun time into motion. 
That means for November into January, there's loads to post, discover, and eat of course! 
Before I get to that though, I want to announce that Bien Confit!  Sans Gluten Free, is doing a market where there will be loads of scrumptiousness to check out, tasters galore, and lovely gifts at the ready for all of one's holiday needs.

               

It's on December 1st, 2019, from 8pm-midnight. Yes, a night market in a warm, cozy, beautiful hotel, in Griffintown; that will have many local vendors showcasing their wares. I hope to see you there, it's free to enter and you will be able to see and taste my line of bespoke jams, jellies, vegan granolas, cookies, etc. I am so excited and looking forward to this event. There will be drinks and other fun stuff happening, so spread the word!

It's the most wonderful time of the year...ding, dong, ding, dong.

                  

Today is just a quick post to announce that BCGF is kicking off the holiday season, officially, with some glorious recipes-gluten-free as always, with many vegan morsels, and loads to get your guests excited about, & tasty treats for celebrations.

Holiday Joy blog posting inspiration has hit and I want to share, so you can share with those closest to your hearts, and maybe even do a kindness for those you may never meet.

                           

I am a rather visual person, so instead of blathering on, I prefer to show you.

Little blurbs follow the pics to give you some ideas, and as recipes go up, I will come back here and link em.  

                     

               For now, enjoy, & Happy Holidays!

Easy, No-Bake, Delectable, Vegan & Gluten-free Medjool Date Squares

Herbed & Garlicky, Sage, Compound Butter-with Vegan option. Perfect for pre-roast turkey or tofurkey slather!

Pillowy Vegan & Gluten-free Apple Fritters with Maple Glaze Dip

A Very British Blackcurrant, Maple & Custard Crumble Pie. Refined sugar-free, this will be a new holiday classic for all at your dessert table. (They will never know it is gluten-free either.)

Piquant Cherry Ketchup for the Kings in Da House!!!!!

Pomegranite, Grapefruit, & Green bean Holiday Salad

Berry & Maple Raw Vegan Dehydrator Cereal. Now you can include those more complicated eaters at brunch and watch them smile. I recommend this with fruit.

Vegetable Slather Dip. Raw vegan and versatile. We use this on pasta-hot & cold, for dip, and on rice with veggie meatballs. Fast, really tasty, and liked by meat-mouths & non meat-mouths alike!

Graham Honey, Dehydrator Cereal. Not vegan but uses a locally sourced, healing, basswood honey, that supports responsible bee-keeping. Such a good, rich, crunchy, nutty with a touch of sweet, breakfast delight!

Old-school, Honey & Oat Jam-filled Muffins. Perfect for Christmas Holiday brunch or mornings on the run.

Salted Kale & Apple Salad with Maple Vinaigrette. Crowd pleaser every time, even those picky eaters go to town and come back for more! Get your greens & give em to those who need em most!

Holiday Spiced Thyme Scented Mixed Nuts. All I have to say is, Oh! My gaaaaaaaah!!!!! So so good!

Dill & Trout Chowder without Dairy. Just a bowl of love & comfort; feel the hug.

Korean Dukbokki spicy rice cakes with cheese (or without, vegan option included). This spicy kick will be a new comfort food favourite in your winter roster of noms.

Black Bottom Maple Pecan Pie Perfection. Classic pecan pie kissed with maple; a match made in heaven and sure to be gobbled up at your next holiday gathering. Also, it is my personal favourite!

So keep coming back and checking in, I am making it happen and look forward to sharing all this happy, holiday cheer-Lord knows our world needs it more than ever.
Take care, be well, and God bless!

Chef Kiki