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

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

The Kikicolada Smoothie Vegan & Gluten-free

Bonjour one and all!

It is Tasty Tuesday and that means recipe time!
Hot and hazy summer days are still here and I am on a 30-day liquid fast, that consists of special drinks, herbal tea’s steeped with fruits, freshly juiced juices, smoothies, and spring water.
Sadly, while trying to help a friend, I was re-exposed to toxic black mold by accident, for about 2 solid hours, back in June; and I have been paying for it ever since.
It means mold detox protocols, coping with health set backs, and a bit of a tough break but praying through it.
Won’t get into all that today, as I am here to post a scrumptious recipe which I am super psyched to share with you!
Turns out, I have a thing for pina coladas but as per usual, not a fan of alcohol, so I look for  healthier versions.
Unfortunately, so many I come across use coconut cream or coconut milk and I find it too rich and thick. There’s also major white sugar in most recipes that I cannot deal with, as it sets my autoimmune system into overdrive. I end up taking a sip or two and cannot finish it.
Such a sad, lonely, pina colada waste. Waaah waaah...
Good news though! Frustration and cravings seem to make for great creative companions, and in the end I chose to play in the kitchen and make my own version.
Yes, you can like pina coladas and getting caught in the rain Kiki!

                  I know, I found a pink coconut!

                    I do so love the rain, le sigh...

This recipe made me very happy indeed.
I got a great mild coconutty flavour that perfectly balanced with the pineapple. I used a small piece of avocado to give that richness one is used to in a colada, plus it gave some additional healthy fats.
I was thrilled to have come across some young coconuts whilst I was getting my food prep done, in order for this liquid fast fun!
Yes, it may seem odd but I do enjoy, and even look forward to the periods of fasting in my life. This time around I was really feeling the need to step back from eating and just get back to basics.

Here is the recipe, it made exactly one large mason jar with  a tablespoon or two leftover for taste testers in the local vicinity. There were none at my place so I got to enjoy it all! Mwuah hahahaha!

The Kikicolada

Ingredients:
1/4 Cup fresh young coconut meat
1 Cup fresh ripe pineapple
1/3 Cup fresh coconut water
1/3 Cup fresh pineapple juice
1/4 Cup spring water
1/4 Avocado ripe
1 small, ripe baby banana
1 Tbsp ground flax

Method:
-Blend all, serve over ice and enjoy immediately.

Side note: I used the juice from the pineapple that I bought that had already been cut, (I burned myself pretty badly recently and pre-cut is helping) there is always a good amount of that juice in the container and it tastes so good, do not waste it!

I hope you and yours really enjoy this recipe, it is a wonderful edition to those summer smoothies that brighten up any day.

Leave me your comments or questions down below, and if you try it, let me know how this recipe turned out for you.

Take care, be well, love freely...

Chef Kiki

Tajin Mango & Watermelon Salad

Salut!

Yes my loverlies, I have finally returned. Just in time for Tasty Tuesday!
It has been very rough this summer and I had to step back from everything, unfortunately, that included blogging. As we are in August and summer will soon be drawing to a close, I wanted to post something delectable, simple, and perhaps new for your taste buds!
Tajin was something I discovered recently in town.

I went to Oui Mango after running errands in the Alexis Nihon mall in the downtown core here in Montreal.
Here's an article link that talks more about these wonderful people who are working hard to share something delicious from another culture with all of us:
https://montreal.eater.com/2019/6/27/18761356/oui-mango-montreal-restaurant-opening-pizza-new-yorkaise-bibiko-minowis

When I am out and about, I have few pickings in the gluten free realm, especially when I am pressed for time and want something healthy but flavourful.  I had never heard of this before and the Chef in me went bonkers after my first bite. I took it in the traditional way, which uses three simple ingredients.
Fruit, Tajin seasoning and lime.
I watched it being prepared and realized I could re-create it with ease.
I don't live in town anymore and traveling for a zesty, spiced mango kick for 2 hours is not gonna happen.
I found the Tajin at our local Asian market where they have a well stocked section of products from Cuba, Mexico, and more.
It was $2.99 for the little shaker bottle. Coupled with a few mangoes and limes, I had a mini-tajin mango feast in the making for less than $10, to share, and scarf down.
As I was making the recipe and realized that I could totes throw in some watermelon I had in the fridge, to the mix.

Success!
I did a simple pic layout down below for you to see how to best cut the fruit. For those more skilled in the kitchen this may seem utterly ridiculous but not everyone is sure of themselves in culinary settings. I prefer to give too much info than not.

Enough blabbing, you came for fruity goodness and I shall deliver!

TAJIN MANGO & WATERMELON SALAD:

Ingredients:

1 Cup cubed cut fresh watermelon
1 /12 Cups cubed fresh mango
1 tsp Tajin spice mix (I add more but start with kess and add as you go after the lime juice because it can be a bit intense for some)
Juice of 1/2 lime fresh squeezed.

Method:

-In a bowl combine the fruit and sprinkle with the Tajin seasoning. Stir gently.

-Sprinkle fresh lime juice over top, mix gently. Add more Tajin seasoning if you like.

-Serve immediately or chill in fridge for 1 hour.

I had to taste test as I went along because what kind of a monster doesn’t do that before posting a recipe?!?

Feel free to omit either of the fruits, if you are allergic or don't like one of them.

Super refreshing and has a nice tart, limey, salty, sweet kick! You’re going to love it and so will those you serve it to.

On a little side note, my son prefers watermelon minus the tajin but liked the mango. My mother tried both and said they were good but watermelon was not as good as the mango. I enjoy both but choose which combo or single flavour floats your boat!

There will be some more gluten-free noms coming, so keep checking back! Perfect bites to sink your teeth into for the school year and upcoming fall season, here’s a sneak peek!

I love to hear from yah so leave your questions or comments down below.

Take care, be well, love freely.

Chef Kiki