Skip to content

{ Category Archives } dessert

Spicy Glazed Eggplant, Fried Oyster Mushrooms, Roasted Cauliflower, Cilantro Tofu, Gai Lan, Rice, and Poached Pears with Mint Custard

Some of us had some pan-fried Monterey Bay cod on the side.


Linguine with Tempeh Bolognaise, Salad with Frenchish Dressing, Vegan Pumpkin Pie

20091016-20091016-food-8 20091016-20091016-food-6 20091017-20091017-food-2

Green Tea Cupcakes with White Chocolate Frosting


Poached Pears with Mint Custard


I love poached pears. When I used to live with my grandmother, we would make these often in the cold winter months. You can cook them on the stovetop, or bake them (add less tea) in a covered pan for about an hour. If you bake them, you can stuff the cavities with dried fruit and nuts. NOTE: all these measurements are rough.

Poached Pears with Mint Custard

6-8 Pears
2 Tbl Maple Syrup
1/2 cup Sweet Wine
1/2 tsp Balsamic Vinegar (optional)
1/2-1 cup Strongly Brewed Jasmine Tea
pinch salt
a few Quarter-Sized Slices of Fresh Ginger
a few Star Anise

Rinse, halve, core and optionally peel the pear. Mix the other ingredients together in a saucepan. Taste for sweetness. Add the pears; they should be more than half covered with liquid. Cook until the pears are tender and flavoured, stirring occasionally (15-30 min, depending on ripeness). Scoop them out into a bowl, and cook the remaining sauce on high until reduced and syrupy, about 10 more minutes.

2 cups soymilk
1 Tbl Maple Syrup
1-2 tsp Dried Peppermint
2 Tbl Arrowroot Powder
1/4 c. Water

Heat the soymilk and peppermint just below the boiling point. Remove from heat and let steep 15 minutes. Strain. Rinse out pan, and add arrowroot mixed with cold water. Whisk in pepperminty soymilk and maple syrup (custard should not be very sweet). Cook, stirring constantly, until a bit thick.

To serve, place a couple pear halves in a bowl, top with mint custard, and top with a small spoonful of syrup. Add a few candied ginger if you have any lying around.

Corn Alfredo with Tomatoes; Tapioca Pudding with Figs and Bananas

Tapioca pudding is one of my favorite things in the whole world.


Banana Ice Cream with Raspberry Sauce and Chocolate Fudge


I was looking up stuff on the internets the other day and I came across a recipe for banana soft serve. Ingredients: frozen bananas and a food processor. It is amazing. The frozen bananas go through at least 3 completely different textures.

We made a quick raspberry sauce the other day with some raspberries, strawberries, and agave heated up in a saucepan together.

The chocolate fudge recipe is a house favorite, and this time we made it with coconut milk for added richness.

Chocolate Fudge Sauce

1/2 cup nondairy milk (soy, coconut, almond, hemp, etc.)
1/2 cup liquid sweetener (maple syrup, agave nectar, barley malt syrup, sorghum syrup, etc.)
1/4 cup nut butter (cashew, almond, etc.)
6 Tbl cocoa powder

Mix all ingredients in a small saucepan. Bring to a boil, whisking constantly. The sauce will combine and thicken as it gets hot. Add a bit more nondairy milk if it is too thick for you. Keeps in the fridge for a long time.


Flambéed Bananas and Chocolate Cupcakes


Fried Squash Blossoms, Pissalediere, Salad, and Coconut Lime Pie





1 1/2 cup flour
1 1/2 cup semolina
1 1/2 tsp baking powder
1 tsp salt
1 tsp nigella seeds
1/4 cup Earth Balence (or oil)

Mix the dry ingredients for the dough. Cut in the fat with your fingers. Add enough water to make a cohesive dough. Press it out into a large, oiled, rectangular pan and prebake at 450º for about 10 minutes.


Thinly Sliced Onion
Roasted Red Peppers
Sliced Olives

Fry the onion until it starts to carmelize: 15 minutes. Add the remainder of the ingredients and cook until the flavours have blended together. Spoon onto the crust and bake until the crust is cooked — 10-15 more minutes.

The fried squash blossoms are always a hit.

The lime pie recipe turned out delicious, and soy free.


Mexican Chocolate Rice Pudding


We went out to get tacos with our friends tonight, so no dinner pics. However, we did make rice pudding with cinnamon and chocolate for dessert.

Coleslaw, spinach salad, and vegan sausages with sauerkraut


Vegan sausage recipe adapted from spicy pinto bean sausages.